0:00:02 > 0:00:04Meet the Disaster Chefs, parents who are rubbish at cooking.
0:00:04 > 0:00:06- Dinner, Charley! - Nooo-ooo-ooo!
0:00:06 > 0:00:09They make things like this. And this.
0:00:09 > 0:00:10And 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 > 0:00:24- Horrible. - Get cooking!
0:00:24 > 0:00:27Will they rise like a souffle or flop like a pancake?
0:00:27 > 0:00:28I've failed.
0:00:28 > 0:00:30Will it be Yumm or Yuck?
0:00:30 > 0:00:31Start your blenders!
0:00:58 > 0:01:03Today's Disaster Chef is mum-of-two Michelle, from Ruislip in Middlesex.
0:01:03 > 0:01:06The one thing that makes energetic daughter Charley
0:01:06 > 0:01:09freeze on the spot, is two little words.
0:01:09 > 0:01:10Dinner, Charley!
0:01:10 > 0:01:13Noooo-ooo-ooo!
0:01:13 > 0:01:14My mum can't cook.
0:01:14 > 0:01:17Mum Michelle is a culinary calamity.
0:01:17 > 0:01:19Mum, is it meant to look like this?
0:01:19 > 0:01:21And Charley's had enough.
0:01:21 > 0:01:23Ewww.
0:01:23 > 0:01:26My mum's tried making a pancake but it fell on the floor,
0:01:26 > 0:01:30so I had to take over and I cooked me and her another pancake.
0:01:30 > 0:01:34Michelle's meal times mean microwave meals, or meat-zzas,
0:01:34 > 0:01:35I mean, pizzas.
0:01:35 > 0:01:39Everything Charley has said about my cooking is true, I'm terrible
0:01:39 > 0:01:43at cooking, I avoid it where I can. Takeaway, or I go to friends
0:01:43 > 0:01:46or family to cook, anything to avoid having to cook myself.
0:01:46 > 0:01:49So Dad's roped in to do some of the cooking...
0:01:49 > 0:01:51Pour in the pan, please.
0:01:51 > 0:01:53Charley has learnt everything from me,
0:01:53 > 0:01:55which I've learnt from my father.
0:01:55 > 0:01:58It's just a shame we can't pass it on to Michelle cos she's that bad.
0:01:58 > 0:02:00Once she made some toasted sandwiches,
0:02:00 > 0:02:04but she actually toasted the cable of the toaster that was
0:02:04 > 0:02:08running behind it, filled the house up with smoke, and a bit of mess.
0:02:08 > 0:02:11But when Dad is away, it's Mum who cooks that day.
0:02:11 > 0:02:18What's she like? She put that piece of wrapping in it.
0:02:18 > 0:02:20OK, we need an egg.
0:02:20 > 0:02:23Egg-xelent start. It's on the floor!
0:02:23 > 0:02:25In just 24 hours Michelle will need to feed
0:02:25 > 0:02:28three mystery judges restaurant-standard food,
0:02:28 > 0:02:29from a professional kitchen.
0:02:29 > 0:02:32It's really important that I get better food from my mum,
0:02:32 > 0:02:36cos otherwise we'll be eating takeaway for the rest of our lives.
0:02:36 > 0:02:38What we need is a handsome, suave,
0:02:38 > 0:02:41sophisticated food fantastic to save the day.
0:02:41 > 0:02:46While we try and find him, Stefan Gates is on hand to help us out.
0:02:48 > 0:02:50He's got just 24 hours to get Michelle to cook like a pro
0:02:50 > 0:02:52and save mealtimes.
0:02:52 > 0:02:54- Hi, Charley. - Hi, come in.
0:02:54 > 0:02:57Come on, Stefan, there's a Disaster Chef waiting.
0:02:57 > 0:03:01Charley, tell me, what's your mum like when she's cooking?
0:03:01 > 0:03:04- She's a disaster. - She's a disaster?
0:03:04 > 0:03:07Can you show me, though, an example of the sorts of food that she makes.
0:03:07 > 0:03:09Here's some lumpy gravy.
0:03:09 > 0:03:10What is that?
0:03:10 > 0:03:13Is that... Have you scrapped that off the street outside?
0:03:13 > 0:03:16It's very confusing on the packet how much to put in.
0:03:16 > 0:03:18It's confusing on the packet?
0:03:18 > 0:03:20You should have made it yourself from scratch.
0:03:20 > 0:03:23- Let's have a little look, OK. - Oh, no, I feel sick.
0:03:23 > 0:03:24It's not so bad.
0:03:24 > 0:03:27It's like somebody's doing a pooh into a bowl.
0:03:27 > 0:03:31It's bad, but Stefan needs to find out just how bad it is.
0:03:31 > 0:03:35It's the Rookie Challenge! Today it's pancakes.
0:03:35 > 0:03:39To make the perfect pancake, all you need is flour, eggs, milk.
0:03:39 > 0:03:42Whisk it, fry it, flip it, fold it, add sugar, add lemon,
0:03:42 > 0:03:44and you're done.
0:03:44 > 0:03:49You've got exactly five minutes to cook them, starting...now.
0:03:49 > 0:03:52This is easy! All the ingredients are there.
0:03:52 > 0:03:54Quick!
0:03:54 > 0:03:58Nice approach. Bung 'em all in and see what happens. She's a maverick!
0:03:58 > 0:04:01Think we'd better put our ponchos on. There you go, there's yours.
0:04:01 > 0:04:03Get a pan on the heat, Michelle!
0:04:03 > 0:04:06Safety ponchos on, Michelle starts to whisk, even though
0:04:06 > 0:04:08all she's got for protection is a jumper.
0:04:08 > 0:04:10The tension's rising.
0:04:10 > 0:04:11Remember, if you're cooking, take care,
0:04:11 > 0:04:15and make sure you always get permission from your adult.
0:04:15 > 0:04:17Does it go any faster? I've got milk...
0:04:17 > 0:04:18Two minutes left.
0:04:18 > 0:04:21..flour and I'm not using butter cos I don't think we need it.
0:04:21 > 0:04:23Mmm, that sounds lovely.
0:04:23 > 0:04:25No-butter pancakes, I'd rather eat my feet.
0:04:25 > 0:04:28- One and a half minutes.- Yuck.
0:04:28 > 0:04:29Bit of an oil slick, that.
0:04:29 > 0:04:31Charley, do you love pancakes?
0:04:31 > 0:04:33Yes.
0:04:33 > 0:04:37- Oh, look it's bubbling.- Hurray! I want proper flipping going on.
0:04:37 > 0:04:40That's not how you flip a pancake! You've gotta chuck it in the air!
0:04:40 > 0:04:41You've got 30 seconds left.
0:04:41 > 0:04:45Here we go. O-ho! Something happened.
0:04:45 > 0:04:48Unfortunately she's used such force that the pancake is back
0:04:48 > 0:04:50cooking on the same side again. Now that takes talent.
0:04:50 > 0:04:53Three, two, one, STOP!
0:04:53 > 0:04:55OK, let's see what you've got.
0:04:56 > 0:05:00That looks almost pancake-like. It's not cooked.
0:05:02 > 0:05:04Let's have a look at what it should look like.
0:05:04 > 0:05:06Thank you, Dave.
0:05:06 > 0:05:09Mmmm, one's definitely yum, and one's definitely yuck.
0:05:09 > 0:05:10I think you can guess which.
0:05:10 > 0:05:13That is a perfect pancake.
0:05:13 > 0:05:17Crispy, little bit of brown marbling all over it. Absolutely delicious.
0:05:18 > 0:05:20Similar colours.
0:05:20 > 0:05:22Similar colour there, a little bit of it.
0:05:22 > 0:05:24Not exactly twins, are they?
0:05:24 > 0:05:27What do you think about the comparison between those two?
0:05:27 > 0:05:31This one's like a doughy car crash and this one is perfect.
0:05:33 > 0:05:35That was pretty rubbish.
0:05:35 > 0:05:38Charley was deeply unimpressed with the pancake but I have to say
0:05:38 > 0:05:40I've seen a lot worse, so maybe
0:05:40 > 0:05:43there's a little spark of talent in Michelle, and we just need to
0:05:43 > 0:05:47ignite and she will burst into an explosion of brilliance.
0:05:47 > 0:05:48Or maybe not.
0:05:48 > 0:05:53Congratulations. You are clearly a complete and utter Disaster Chef.
0:05:53 > 0:05:55I have a challenge for you.
0:05:55 > 0:06:01In just 24 hours, I want you to cook a delicious two-course meal,
0:06:01 > 0:06:08in a professional kitchen, for three incredibly discerning judges.
0:06:11 > 0:06:12You prepared for the task?
0:06:12 > 0:06:14Very enthusiastic.
0:06:14 > 0:06:18So, with her Disaster Chef hat firmly on, tomorrow Michelle
0:06:18 > 0:06:23will have to cook in a professional kitchen for a panel of judges.
0:06:23 > 0:06:26And face a vote on whether her food is Yumm or Yuck.
0:06:26 > 0:06:30If you pass the challenge, then you'll be covered in culinary glory.
0:06:30 > 0:06:35But if you fail, you'll have to wear the Disaster Chef hat for ever.
0:06:35 > 0:06:37Right, shall we go and choose the menu?
0:06:37 > 0:06:39- Yeah, come on.- OK.
0:06:39 > 0:06:42Oh, and by the way, you've got to clear that lot up.
0:06:42 > 0:06:45She'll have to chip that pancake batter off with a hammer.
0:06:45 > 0:06:46Great.
0:06:46 > 0:06:48It does give you time to think
0:06:48 > 0:06:51about what you might need to cook tomorrow.
0:06:53 > 0:06:56I would hate to have fish, any meat, any unusual vegetables,
0:06:56 > 0:07:00anything that needs timing, anything that...
0:07:00 > 0:07:02anything... Anything!
0:07:02 > 0:07:05Anything? This could be a long day.
0:07:05 > 0:07:08Charley loves Italian food so Stefan has set up his own
0:07:08 > 0:07:11Italian Restaurant in a prime location,
0:07:11 > 0:07:13right next to a zebra crossing.
0:07:13 > 0:07:14Are you ready?
0:07:14 > 0:07:15Yes.
0:07:16 > 0:07:20He has to find three Italian foods which meet Charley's approval.
0:07:20 > 0:07:23You can do this, Stefan, off you pop.
0:07:23 > 0:07:26Charley doesn't look too convinced. The first ingredient is....
0:07:26 > 0:07:27- Ta-dah!- ..pasta!
0:07:27 > 0:07:28Si!
0:07:28 > 0:07:30It's a yes to pasta.
0:07:30 > 0:07:33Just where exactly is he getting this food from? A-ha!
0:07:36 > 0:07:38And it's cheese!
0:07:38 > 0:07:40Si!
0:07:40 > 0:07:41Come on, Stefan, hurry up!
0:07:42 > 0:07:44Ah, a baguette.
0:07:44 > 0:07:46This is French. No!
0:07:46 > 0:07:51Oops, wrong country, Stefan. Quick, find something else.
0:07:51 > 0:07:56Come on, slow-coach. Last dish, and it's spaghetti!
0:07:56 > 0:07:59Hang on, that's not spaghetti, that's candy laces.
0:07:59 > 0:08:01It seems to meet approval from Charley, though.
0:08:01 > 0:08:03Stefan, your work is done.
0:08:03 > 0:08:07Bravo! Time to put the ingredients together and make a meal.
0:08:07 > 0:08:09It's Italiano Bravisimo.
0:08:09 > 0:08:12I've got some, olive oil, cheese...
0:08:12 > 0:08:15That's Parmesan cheese - that's really Italian, isn't it?
0:08:15 > 0:08:16What's this?
0:08:16 > 0:08:17That's pesto.
0:08:17 > 0:08:22Oh, I hope the menu's cheesy pesto oily something. That's my favourite.
0:08:22 > 0:08:25Look out, Michelle. Catch!
0:08:25 > 0:08:26Ugh!
0:08:26 > 0:08:29LAUGHTER
0:08:29 > 0:08:31- So do you know what this is? - Pasta.
0:08:31 > 0:08:32Pasta! Excellent.
0:08:32 > 0:08:35Pasta. She recognises that. Good start.
0:08:35 > 0:08:38But now it's time to revel the menu.
0:08:38 > 0:08:41This is what you're going to be cooking. You'll be cooking....
0:08:41 > 0:08:48Fresh tortellini pasta with a spinach and ricotta cheese filling.
0:08:48 > 0:08:53Rack of lamb with pesto crust, roasted rosemary potatoes
0:08:53 > 0:08:57and a cheesy aubergine mini-bake.
0:08:57 > 0:09:00That looks lovely, I would love to be able to cook this.
0:09:00 > 0:09:04- I'm going to show you how to make these perfectly, OK?- Great.
0:09:04 > 0:09:06OK. Do you think you can do this?
0:09:06 > 0:09:07I'll try.
0:09:07 > 0:09:12Trying isn't good enough. She needs Stefan's Crash Course.
0:09:12 > 0:09:15To make the perfect pasta, put some flour and eggs in a blender
0:09:15 > 0:09:18until it becomes dough, and knead for ten minutes.
0:09:18 > 0:09:21Roll it out, cut into discs, place a dollop on each one,
0:09:21 > 0:09:24fold and serve with a sauce. Lovely.
0:09:24 > 0:09:27Charley, you crack the egg and pop that into there.
0:09:27 > 0:09:28Pasta isn't hard, you know.
0:09:28 > 0:09:30Egg, flour, food processor and it's nearly done.
0:09:30 > 0:09:32The difficult bit is the dancing.
0:09:32 > 0:09:34- Just and egg and flour and that's... - Pasta!
0:09:34 > 0:09:36The pasta dance, all right, how does it go?
0:09:36 > 0:09:39Oh, Stefan, you're such a mover.
0:09:39 > 0:09:40Liking your work there.
0:09:40 > 0:09:42Seriously, if she remembers the moves, she'll remember
0:09:42 > 0:09:45what she's meant to do...hopefully.
0:09:45 > 0:09:47Use the base of your palm to push it down.
0:09:47 > 0:09:50And then pull it back over itself like that,
0:09:50 > 0:09:52and then push it down again.
0:09:52 > 0:09:54And keep doing that. Fold it over and push.
0:09:54 > 0:09:56Fold, and push.
0:09:56 > 0:10:00- Fold and push, oh, yeah! - Fold and push!
0:10:00 > 0:10:03Everybody fold and push, fold and push.
0:10:03 > 0:10:06Michelle seems to be taking the pressure well,
0:10:06 > 0:10:08but Stefan won't be able to help her tomorrow,
0:10:08 > 0:10:12she'll have to dance her way out of trouble on her own.
0:10:12 > 0:10:15This odd-looking contraption is for thinning out pasta.
0:10:15 > 0:10:17Michelle's doing well but there's something missing.
0:10:17 > 0:10:20Surely someone's made up a dance by now.
0:10:20 > 0:10:23Something about rolling or something. Come on, Charley!
0:10:23 > 0:10:26# Let's roll it, let's roll it let's roll it
0:10:26 > 0:10:27# The pasta!
0:10:27 > 0:10:30# Let's roll it, let's roll it let's roll it
0:10:30 > 0:10:31# Pasta! #
0:10:31 > 0:10:34The trouble is, no amount of Charley's dances are going to
0:10:34 > 0:10:37cure the fear in Michelle's eyes.
0:10:37 > 0:10:39Now we need some filling.
0:10:39 > 0:10:42Just throw some spinach and spring onions into a pan.
0:10:42 > 0:10:45Put the cheese in the bowl and mix it all together.
0:10:45 > 0:10:46Lay it out there.
0:10:46 > 0:10:49After pushing that blob of pasta through the machine a few times,
0:10:49 > 0:10:53we now have some huge sheets. Making the tortellini is easy now.
0:10:53 > 0:10:56Just cut out the shapes, a blob of filling, fold it...
0:10:56 > 0:10:58# Let's fold it, let's fold it... #
0:10:58 > 0:11:01Sorry, got carried away. And it's done!
0:11:01 > 0:11:03And that is your tortellini. Very good.
0:11:03 > 0:11:05Very good.
0:11:05 > 0:11:06Slow and steady.
0:11:06 > 0:11:11Slow and steady, exactly. That is beautiful.
0:11:11 > 0:11:13She's made it look easy.
0:11:13 > 0:11:15But tomorrow with the pressure of the judges
0:11:15 > 0:11:18and the professional kitchen, will she remember it all?
0:11:18 > 0:11:21Hey, what's next, Stefan?
0:11:21 > 0:11:24Two beautiful racks of lamb. There you go.
0:11:24 > 0:11:27The lamb is fried, then pesto is mixed with breadcrumbs,
0:11:27 > 0:11:31rubbed over the lamb, placed in the oven and comes out like this.
0:11:31 > 0:11:34Mmm! The lamb looks lovely, and it's quite easy to make.
0:11:34 > 0:11:37Michelle looks like the perfect chef, getting everything right,
0:11:37 > 0:11:40thanks to Stefan telling her everything, of course.
0:11:40 > 0:11:42Just takes a few minutes on either side.
0:11:42 > 0:11:45We're not cooking them, we're just searing the outside.
0:11:45 > 0:11:46Just tip all that in there.
0:11:46 > 0:11:48Now, don't be concerned at home.
0:11:48 > 0:11:53This dressing isn't bogies or mouldy cheese, it's pesto sauce,
0:11:53 > 0:11:57which is really quite delicious, and not at all bogey-tasting.
0:11:57 > 0:12:00Smother it on the lamb and voila!
0:12:00 > 0:12:01That's good.
0:12:01 > 0:12:03Blimey. Look at those glam nails.
0:12:03 > 0:12:05Not very practical for cooking, are they?
0:12:05 > 0:12:08But you'll need to get your hands dirty
0:12:08 > 0:12:10if...you want it to look like this.
0:12:13 > 0:12:16After two hours the lesson is over.
0:12:16 > 0:12:18OK, Michelle, this is it.
0:12:18 > 0:12:2324 hours, three judges, two courses, one professional kitchen.
0:12:23 > 0:12:25Can you do it?
0:12:25 > 0:12:28- I'm going to try.- That's not good enough. Can you do it?
0:12:28 > 0:12:29Yes.
0:12:29 > 0:12:30Yes! Can she do it?
0:12:30 > 0:12:32Maybe.
0:12:32 > 0:12:35As long as she doesn't just dance and does some of the mixing,
0:12:35 > 0:12:37blending, rolling, pushing and pasting, she'll be fine.
0:12:37 > 0:12:38I hope.
0:12:40 > 0:12:4324 hours ago kitchen calamity Michelle
0:12:43 > 0:12:47was brilliant at serving daughter Charley with tasteless food.
0:12:47 > 0:12:50# I can't bear it no, no, no! #
0:12:50 > 0:12:52Charley asked Stefan Gates to save her mealtimes,
0:12:52 > 0:12:55- by giving her mum a cookery Crash Course.- Whoo-hoo!
0:12:55 > 0:12:57Coming up, Michelle will be hoping to cook up
0:12:57 > 0:13:00a storm in a professional kitchen, just like this,
0:13:00 > 0:13:04to make a restaurant-quality meal for three mystery judges.
0:13:04 > 0:13:07She'll be hoping to get three Yumms and no Yucks,
0:13:07 > 0:13:11and prove she's no longer a Disaster Chef.
0:13:11 > 0:13:14That is beautiful.
0:13:14 > 0:13:17It's the big day, and it looks like Michelle's slept in that hat.
0:13:17 > 0:13:21She's on her way to our super-posh restaurant.
0:13:21 > 0:13:23Oh, look, fancy glasses and napkins.
0:13:23 > 0:13:27Good job I'm wearing a ballgown for the occasion.
0:13:27 > 0:13:31Ah, the gentle hum of the extractor fan, music to my ears.
0:13:31 > 0:13:34But all that is about to change, because in just a few hours
0:13:34 > 0:13:37Charley's mum needs to cook an amazingly delicious
0:13:37 > 0:13:41two-course meal for three very, very fussy food heads.
0:13:41 > 0:13:43Will she pull it off? I don't know.
0:13:43 > 0:13:46You should know, Stefan, cos you've taught her to use all of those
0:13:46 > 0:13:49to turn all of these into this!
0:13:50 > 0:13:51But first things first.
0:13:51 > 0:13:54It's time to change into some fresh chef's whites.
0:13:54 > 0:13:57And Charley becomes her waitress.
0:13:57 > 0:13:59Hey, hey, hey. Look at you!
0:13:59 > 0:14:01Ta-da!
0:14:01 > 0:14:04You look fantastic. How does it feel?
0:14:04 > 0:14:06It's comfortable.
0:14:06 > 0:14:09- OK. Are you ready to get started? - Yep.
0:14:09 > 0:14:14Right. Three, two, one. Get cooking!
0:14:14 > 0:14:18First off, Michelle needs to make the sauce for the main course,
0:14:18 > 0:14:19which means chopping onions.
0:14:21 > 0:14:23In a very strange way.
0:14:23 > 0:14:26- It's a whole new technique called it the whack-it approach.- Yummy!
0:14:26 > 0:14:29At least the onions haven't made her cry.
0:14:29 > 0:14:33The same might not be said for the judges when they've eaten her food.
0:14:36 > 0:14:39That's nice, Michelle, hit it so hard it all goes on the floor.
0:14:39 > 0:14:40Stefan's so proud.
0:14:40 > 0:14:44One piece escaped her Karate Kid moves, I feel I should rescue it.
0:14:44 > 0:14:46You can't pick the ones off the floor and use them,
0:14:46 > 0:14:48they're going in the bin.
0:14:50 > 0:14:51Perfect!
0:14:51 > 0:14:55We're off! So, all of those amazing techniques that
0:14:55 > 0:14:57I taught Michelle yesterday, she's thrown away.
0:14:57 > 0:14:59She's thrown on the floor.
0:14:59 > 0:15:01I taught her how to cut an onion absolutely perfectly.
0:15:01 > 0:15:04No, not a sign of it.
0:15:04 > 0:15:09But she still managed to chop an onion, so maybe it'll still work.
0:15:09 > 0:15:11Next it's time to make the pasta.
0:15:11 > 0:15:13Michelle looks like she's done this before.
0:15:13 > 0:15:15She's very confident all of a sudden.
0:15:15 > 0:15:18Evening out the measures, cracking open an egg.
0:15:18 > 0:15:20That was an actual real egg.
0:15:20 > 0:15:21Just tip it in.
0:15:21 > 0:15:24It's just a food processor Michelle.
0:15:24 > 0:15:27We've seen what you're like with the onions.
0:15:27 > 0:15:30Not quite sure how long this takes.
0:15:30 > 0:15:31The pasta mix looks good.
0:15:31 > 0:15:33Just a minute or so of blending should be enough.
0:15:33 > 0:15:35It looks ready to knead.
0:15:36 > 0:15:38OK.
0:15:38 > 0:15:41She's got the fold, and push. Fold, and push.
0:15:41 > 0:15:45Which is so important when it comes to making pasta.
0:15:47 > 0:15:51But this is amazing. She's using the pasta machine like a pro!
0:15:51 > 0:15:53A bit of help from Charley and she's rocking.
0:15:53 > 0:15:55I'm tearing up a bit here.
0:15:55 > 0:15:58Fold it. Do it one more time.
0:15:58 > 0:16:01She knows to fold it once, slightly adjust the width
0:16:01 > 0:16:03of the pasta machine, then pass it through
0:16:03 > 0:16:05until the pasta is long and thin.
0:16:05 > 0:16:07# And roll it, and roll it...
0:16:07 > 0:16:10# And roll it, and roll it... # Sorry.
0:16:10 > 0:16:13- It's all ready for me to cut now. - You happy with that, are you?
0:16:13 > 0:16:16Not quite sure how I'm going to get so many out of it. Maybe.
0:16:16 > 0:16:1912 discs from that stretched and thick piece of pasta,
0:16:19 > 0:16:20shame there's no dance for that.
0:16:20 > 0:16:22Oh, no, Michelle, that's not going to help.
0:16:22 > 0:16:25- Happy there? - Yeah, love it.
0:16:25 > 0:16:27Michelle's made it even smaller by cutting it in half,
0:16:27 > 0:16:29but I think it needs to go through again.
0:16:29 > 0:16:31See if I can make this one bigger myself.
0:16:31 > 0:16:33Oh, stop, Michelle.
0:16:33 > 0:16:38It's too thick, it's like putting a newspaper through it. Stop!
0:16:38 > 0:16:40It's even smaller.
0:16:40 > 0:16:43It's the incredible disappearing pasta trick
0:16:43 > 0:16:44as performed by Michelle.
0:16:44 > 0:16:47Right. Fold it once, and then pass...
0:16:47 > 0:16:50You folded it twice, it's huge again.
0:16:50 > 0:16:53Right, see how this works out for you.
0:16:53 > 0:16:55It's chewing it!
0:16:55 > 0:16:56I know, it's eaten it.
0:16:56 > 0:16:59Right. OK, have to do it all again.
0:16:59 > 0:17:01It's all gone a bit wrong.
0:17:01 > 0:17:04Come on, Michelle, you can pull this one out the bag.
0:17:04 > 0:17:06That's better.
0:17:06 > 0:17:11Better? According to whom? Are you sure that's better?
0:17:11 > 0:17:15Oh, no, that's awful. OK, they can have one each.
0:17:15 > 0:17:18She forgot everything that I taught her about rolling pasta.
0:17:18 > 0:17:21We gave her as much help as we could, but she kind of threw
0:17:21 > 0:17:25all that away, so now she's got these really, really thick discs of pasta
0:17:25 > 0:17:27which may not cook well enough.
0:17:27 > 0:17:31Who knows, she might get away with it by the skin of her teeth
0:17:31 > 0:17:32but it's not looking good.
0:17:32 > 0:17:34Michelle needs to get moving.
0:17:34 > 0:17:38The judges have arrived and they'll be looking for perfection.
0:17:38 > 0:17:39But Michelle has one fear.
0:17:39 > 0:17:41My worst nightmare would be
0:17:41 > 0:17:45if one of the judges was a professional chef.
0:17:45 > 0:17:47Obviously they're going to be very critical of my work.
0:17:47 > 0:17:49Critical of your work? Whoo!
0:17:49 > 0:17:52Speaking like a professional chef now, is she?
0:17:52 > 0:17:56Also, a member of my family would probably be really embarrassing
0:17:56 > 0:17:58because I've always avoided cooking for them,
0:17:58 > 0:18:00so it'd be proof how terrible I am.
0:18:00 > 0:18:04You've avoided cooking for them and they've avoided eating it.
0:18:04 > 0:18:07Going to be hard to impress Charley. Very hard.
0:18:07 > 0:18:09She's probably my biggest critic.
0:18:09 > 0:18:11That's why you're here today.
0:18:11 > 0:18:14To impress Charley and a panel of judges.
0:18:14 > 0:18:17Going by what you've just said, you'd not like to face
0:18:17 > 0:18:20a food expert, a chef or someone close.
0:18:20 > 0:18:24Well, it's time to reveal exactly who's coming for dinner.
0:18:27 > 0:18:29Famously feared food writer, blogger
0:18:29 > 0:18:31and owner of a cosy scarf, Danny Kingston.
0:18:31 > 0:18:34He says what he thinks and doesn't hold back.
0:18:34 > 0:18:38Professional chefs, Michelin-starred chefs, they fear my reviews,
0:18:38 > 0:18:41so she'd better look out, I'm not going to pull any punches.
0:18:41 > 0:18:43Oh! OK.
0:18:45 > 0:18:48Professional chef, cookery teacher and owner of a nice blue scarf,
0:18:48 > 0:18:50Rosemary Shrager.
0:18:50 > 0:18:52I've been working in food for 30 years.
0:18:52 > 0:18:56She won't be able to hide anything from me, it's as simple as that.
0:18:56 > 0:18:58Now I'm really worried.
0:18:58 > 0:19:01You'll also be worried about Judge number three!
0:19:01 > 0:19:02Michelle's close friend Sue,
0:19:02 > 0:19:06who's tasting Michelle's cooking for the first time today.
0:19:06 > 0:19:08For me, if she tries her best, I will be happy.
0:19:08 > 0:19:11But I will give an honest opinion as well.
0:19:11 > 0:19:13No! No, not Sue.
0:19:13 > 0:19:16This judging panel will be tough to please.
0:19:16 > 0:19:18Each person will be asked to declare
0:19:18 > 0:19:22whether they think Michelle's cooking, is Yuck or Yumm.
0:19:22 > 0:19:24She needs at least two Yumms to prove she's no longer
0:19:24 > 0:19:25a disaster in the kitchen.
0:19:25 > 0:19:29Now that means getting everything spot-on.
0:19:29 > 0:19:31Perfect pasta and lovely lamb.
0:19:31 > 0:19:33All served at the right time.
0:19:33 > 0:19:37She's now got less than an hour to go before it's time to plate up.
0:19:38 > 0:19:40We've got a bit of a problem here
0:19:40 > 0:19:44because we need four plates, and you only have eight tortellini.
0:19:44 > 0:19:47I know, they are giant-size tortellini.
0:19:47 > 0:19:49They're like little top hats.
0:19:49 > 0:19:51Yeah, they're supposed to, that was the plan all along.
0:19:51 > 0:19:54And in the oven should be the lamb and roast potatoes.
0:19:54 > 0:19:58By my reckoning they should be ready about now.
0:19:58 > 0:20:00Oh, see, I'm always right.
0:20:00 > 0:20:03The lamb should have a nice crusty pesto glaze
0:20:03 > 0:20:06and the potatoes should be crisp and golden brown.
0:20:06 > 0:20:07What's wrong now?
0:20:08 > 0:20:10It's not gone crusty.
0:20:10 > 0:20:13Whoops, it's not crusty at all. What are you going to do now?
0:20:14 > 0:20:17Couple of minutes in the grill and it will be perfect.
0:20:17 > 0:20:19Perfect? Let's hope so.
0:20:19 > 0:20:22The judges are taking their seats in preparation for an amazing
0:20:22 > 0:20:23two-course meal.
0:20:23 > 0:20:27No, don't bother reading the menu, you're all getting the same thing.
0:20:27 > 0:20:30And I hope you like pasta, because the starter isn't short of any,
0:20:30 > 0:20:33unless Michelle thinks she can boil some of it away.
0:20:33 > 0:20:36I'm sure they now look bigger than they did when they went in.
0:20:36 > 0:20:38Ugh!
0:20:38 > 0:20:41Michelle's challenge was to make tortellini pasta
0:20:41 > 0:20:43with a spinach and ricotta cheese filling.
0:20:43 > 0:20:46This is what it should look like.
0:20:46 > 0:20:51And this is what Michelle's looks like. Two bulging tortellinis.
0:20:51 > 0:20:54Maybe the extra filling will make for the thick pasta.
0:20:54 > 0:20:56And then again, maybe not.
0:20:56 > 0:20:58They're very big, so they only need two.
0:20:58 > 0:21:00- They are big, aren't they?- Yep.
0:21:00 > 0:21:01They're huge!
0:21:01 > 0:21:03A dab of sauce on each and they're nearly ready.
0:21:03 > 0:21:06I hope she remembers a splash of olive oil too.
0:21:06 > 0:21:08Now they look quite good.
0:21:10 > 0:21:14Quite good except for that one. It's kind of like splodge cover-up.
0:21:14 > 0:21:16Mm, splodge squidge.
0:21:16 > 0:21:17Go for it.
0:21:17 > 0:21:18Let's go!
0:21:20 > 0:21:21No going back now.
0:21:21 > 0:21:23They are heading to the table.
0:21:23 > 0:21:25It's time to serve the starter.
0:21:25 > 0:21:27Wow. Thank you very much.
0:21:27 > 0:21:30Whoa, nearly disaster in the dining room as well,
0:21:30 > 0:21:32but I think Charley rescued it.
0:21:32 > 0:21:34I hope they enjoy them.
0:21:34 > 0:21:35Thank you.
0:21:35 > 0:21:36The pasta is served,
0:21:36 > 0:21:40and eagle-eyed chef Rosemary has spotted the first mistake.
0:21:40 > 0:21:45Unfortunately that pasta is incredibly thick. Shall we dig in?
0:21:45 > 0:21:46I think we should tuck in.
0:21:46 > 0:21:48I'm going to taste it without the. sauce
0:21:48 > 0:21:50No, Rosemary! You need the sauce!
0:21:50 > 0:21:55I think the filling is actually very good.
0:21:55 > 0:21:57The filling is excellent.
0:21:57 > 0:22:01But the pasta is so thick, it is horrible.
0:22:01 > 0:22:03Do you know what I wish?
0:22:03 > 0:22:06I wish Rosemary would stop beating about the bush and tell us
0:22:06 > 0:22:07what she really thinks.
0:22:07 > 0:22:10Sheesh! Tough crowd, this one.
0:22:10 > 0:22:12Just remembered, I forgot the olive oil on the pasta.
0:22:12 > 0:22:16I don't think the olive oil would have saved you, Michelle. Sorry.
0:22:16 > 0:22:18So what do you think about the texture inside there?
0:22:18 > 0:22:21I'm not completely happy but it's OK.
0:22:21 > 0:22:23OK?
0:22:23 > 0:22:24I hope it's better than OK
0:22:24 > 0:22:27because the judges were not amused by the starter.
0:22:27 > 0:22:29This needs to be amazing!
0:22:29 > 0:22:31Look at you!
0:22:31 > 0:22:36That is all of your food, on the plate, on time.
0:22:37 > 0:22:41- Yep.- And that alone is fantastic. Oh-oh!
0:22:41 > 0:22:43Charley is back after the starter,
0:22:43 > 0:22:45but those plates don't look that empty.
0:22:45 > 0:22:47They didn't eat it?
0:22:47 > 0:22:49There's quite a lot left on the plate.
0:22:49 > 0:22:50They said it was good, but...
0:22:50 > 0:22:51But?
0:22:51 > 0:22:52But?
0:22:52 > 0:22:53Can't tell you.
0:22:53 > 0:22:57We'll need to wait until they reveal their verdict later.
0:22:57 > 0:23:00For the main course, Michelle had to make a rack of lamb
0:23:00 > 0:23:01with a pesto crust.
0:23:01 > 0:23:05Roasted Rosemary potatoes and a cheesy aubergine mini-bake.
0:23:05 > 0:23:09That's how it should look, and Michelle's version is pretty close.
0:23:09 > 0:23:12Full marks for presentation surely, but what will the judges say
0:23:12 > 0:23:14when they taste it?
0:23:15 > 0:23:19Right, well, I think this looks wonderful.
0:23:19 > 0:23:23Hurrah! Yeah, not so horrible now, is it, Rosemary? It's wonderful!
0:23:23 > 0:23:25Come on, Michelle!
0:23:26 > 0:23:30That is well cooked.
0:23:30 > 0:23:32That is lovely.
0:23:32 > 0:23:35I actually think you've actually cooked some proper meat.
0:23:35 > 0:23:37- Do you like it?- Mm-mm!
0:23:38 > 0:23:41That is perfectly cooked.
0:23:41 > 0:23:43Yes.
0:23:43 > 0:23:44The meat is a triumph.
0:23:44 > 0:23:46But what about the cheesy aubergine bake?
0:23:49 > 0:23:50I'm not as keen on the bake.
0:23:50 > 0:23:54Yeah, I suppose if we was going to be hyper-critical here,
0:23:54 > 0:24:00it's the aubergine bake that just slightly lets the whole thing down.
0:24:00 > 0:24:03The lamb, I'm sorry, if you'll just excuse me a second,
0:24:03 > 0:24:05I'm just going to get stuck into this.
0:24:05 > 0:24:09This time yesterday, Michelle couldn't even flip a pancake
0:24:09 > 0:24:11and Charley dreaded meal times.
0:24:11 > 0:24:14It was all microwave dinners and frozen pizzas.
0:24:14 > 0:24:17Stefan stepped in and gave her a crash course,
0:24:17 > 0:24:20so she could make a slap-up meal in a professional kitchen,
0:24:20 > 0:24:22for food writer Danny Kingston,
0:24:22 > 0:24:26top chef Rosemary Shrager and close friend Sue.
0:24:26 > 0:24:29To determine whether her food is up to restaurant standard,
0:24:29 > 0:24:32the judges will give her cooking a Yumm or a Yuck.
0:24:32 > 0:24:36Two Yucks and she's doomed to being a Disaster Chef for ever.
0:24:36 > 0:24:39Two Yumms and she can cast off that hat and will have proven
0:24:39 > 0:24:41she can cook at last.
0:24:41 > 0:24:44And Charley can look forward to some decent home-cooked meals.
0:24:46 > 0:24:47Oh, no!
0:24:47 > 0:24:48Oh, yes, Michelle.
0:24:48 > 0:24:51Your friends and family have arrived to see how you get on.
0:24:51 > 0:24:56OK. Michelle? This...is it.
0:24:56 > 0:24:58Judge number one.
0:24:58 > 0:25:00Food writer Danny is first.
0:25:00 > 0:25:02Your verdict, please.
0:25:02 > 0:25:06Well, Michelle, you bowled me over with your lamb.
0:25:06 > 0:25:07Oh.
0:25:07 > 0:25:09But your pasta...
0:25:10 > 0:25:12The lamb has gone to plan,
0:25:12 > 0:25:16but could the disaster with the pasta cost her?
0:25:19 > 0:25:21Yes!
0:25:21 > 0:25:23It's a Yumm!
0:25:23 > 0:25:26Impressing a critic is really hard, but she did it.
0:25:26 > 0:25:28- No Yucks yet. - No.
0:25:28 > 0:25:30All you need is one more Yumm
0:25:30 > 0:25:32and that's it. You've won.
0:25:32 > 0:25:36OK? Judge number two.
0:25:36 > 0:25:40It's chef Rosemary, who was scathing of the pasta earlier.
0:25:40 > 0:25:42Your verdict, please.
0:25:42 > 0:25:45Well, I'm looking at it also from a chef point of view.
0:25:45 > 0:25:48The pasta was not nice, it was horrible,
0:25:48 > 0:25:54and there was also disasters with the lamb as well on one side.
0:25:54 > 0:25:57But on the whole the lamb was very good indeed.
0:25:57 > 0:25:59But I didn't like your bake.
0:25:59 > 0:26:01So...
0:26:02 > 0:26:04..it's got to be...
0:26:04 > 0:26:08She liked the meat, but will she let the thick pasta get past her?
0:26:08 > 0:26:09Ha!
0:26:11 > 0:26:13Yes! Two Yumms!
0:26:13 > 0:26:16Yumm number two! Two out of three!
0:26:16 > 0:26:17Way to go!
0:26:17 > 0:26:20OK, but hold on, hold on, we haven't finished yet.
0:26:20 > 0:26:25Fingers crossed, everybody, please. Judge number three.
0:26:25 > 0:26:27Now what will Michelle's close friend Sue think?
0:26:27 > 0:26:29Your verdict, please.
0:26:29 > 0:26:32Obviously, as Michelle's friend I thought she'd done
0:26:32 > 0:26:35very, very well, and like what the other judges had said,
0:26:35 > 0:26:38the pasta was a little bit tough but the lamb was yummy.
0:26:38 > 0:26:39So mine is a....
0:26:39 > 0:26:41Yay!
0:26:41 > 0:26:43She did it. Michelle got three Yumms!
0:26:43 > 0:26:45It's a clean sweep!
0:26:45 > 0:26:47Well done. Absolutely brilliant.
0:26:47 > 0:26:49See, I can cook!
0:26:53 > 0:26:56I think it's time to change your outfit, so, Charley.
0:26:56 > 0:26:59Look at that, you're a proper chef.
0:26:59 > 0:27:01There you go.
0:27:01 > 0:27:02Oh, it won't go over my bun.
0:27:03 > 0:27:06Give her a massive round of applause.
0:27:07 > 0:27:10It was delicious, I couldn't fault it.
0:27:10 > 0:27:13Of course you're talking about from a chef's point of view
0:27:13 > 0:27:16presentation, niggly little things, but this is a home-cooked meal.
0:27:16 > 0:27:18This has bowled me over, really.
0:27:18 > 0:27:22She's done really well so it's fantastic.
0:27:22 > 0:27:24I am so proud. She done really, really, really well.
0:27:24 > 0:27:27She's definitely got the wow factor in the kitchen now
0:27:27 > 0:27:29and I'm looking forward to a nice hot cooked meal at home.
0:27:29 > 0:27:31I think you're brilliant!
0:27:31 > 0:27:33Sounds like a cue for a dance, Charley!
0:27:33 > 0:27:35# You're not a disaster you are good
0:27:35 > 0:27:38# You're not a disaster
0:27:38 > 0:27:39# Better than you should! #
0:27:41 > 0:27:43Wow! I can't believe it!
0:27:43 > 0:27:48Yesterday Michelle was a total Disaster Chef, she was rubbish.
0:27:48 > 0:27:50Today, with inspiration,
0:27:50 > 0:27:54dedication and masses and masses of hard work, she pulled it off.
0:27:54 > 0:27:58I can't believe it. I'm so chuffed.
0:27:58 > 0:28:01Subtitles by Red Bee Media Ltd