0:00:02 > 0:00:05Two rival amateur cooks are converting their homes into restaurants.
0:00:05 > 0:00:08They've been given just one day and a budget of up to £200.
0:00:08 > 0:00:13This is absolute disaster. We're going to have to start again.
0:00:13 > 0:00:16It really just now comes down to personal taste.
0:00:16 > 0:00:20If people are going to take the spicy flavours, well, it'll be great.
0:00:20 > 0:00:2320 strangers will be judging the restaurants and it will be entirely
0:00:23 > 0:00:27up to them to decide how much or how little they pay.
0:00:29 > 0:00:31The chicken is so succulent.
0:00:31 > 0:00:34It's very grey, very dull, very miserable to look at.
0:00:34 > 0:00:36I think it's wrong.
0:00:36 > 0:00:39So can the cooks deliver the goods and will they make any money?
0:00:47 > 0:00:50Hello and welcome to Instant Restaurant,
0:00:50 > 0:00:54the show that challenges cooks to transform their homes
0:00:54 > 0:00:59into restaurants for one night only, but will the diners pay enough
0:00:59 > 0:01:02for today's cooks to walk away with a profit?
0:01:02 > 0:01:06First up, 31 year-old Nav Dey,
0:01:06 > 0:01:10a full-time mum to 18 month-old son Joban.
0:01:11 > 0:01:16The concept of the restaurant is home-cooked Punjabi food,
0:01:16 > 0:01:21so Northern Indian food, how it would be done if you went to somebody's house in India.
0:01:21 > 0:01:25This is a recipe which my mum has taught me,
0:01:25 > 0:01:30which her mum taught her, most families will cook dhal like this.
0:01:30 > 0:01:34I'm really proud of the way my mum provided that really healthy, lovely food for us
0:01:34 > 0:01:38that was so tasty, and I just want to share it with other people
0:01:38 > 0:01:41because everybody who I've given it to enjoys it.
0:01:41 > 0:01:44Her rival is 65 year-old Angela Heather,
0:01:44 > 0:01:47a retired doctor's receptionist.
0:01:47 > 0:01:51She's a real pillar of her community, a keen member of the local historical,
0:01:51 > 0:01:53fine arts, and horticultural societies,
0:01:53 > 0:01:58as well as the Women's Institute, but can she cook more than just jam?
0:01:58 > 0:02:02My restaurant's called the Woodlands Experience
0:02:02 > 0:02:06and my cooking this evening is going to be good country fare.
0:02:06 > 0:02:14I'm hoping to produce well-cooked, good quality food, all sourced locally,
0:02:14 > 0:02:19and I'm sure if we present it right, people will really enjoy it.
0:02:19 > 0:02:24But it's not just about the food, it's about creating the whole restaurant experience.
0:02:24 > 0:02:27At her Hungerford home, Angela is keeping it traditional
0:02:27 > 0:02:33with floral table displays and small models of what might be on the menu.
0:02:33 > 0:02:37I'd like it to look like a restaurant, but also have a friendly dinner party atmosphere.
0:02:37 > 0:02:41I'm going to light the fire and we'll light the candles
0:02:41 > 0:02:43on the table, and it should look nice and cosy.
0:02:43 > 0:02:46And to realise her vision,
0:02:46 > 0:02:52she's brought in two fellow WI members to help, Christine and Jenny.
0:02:52 > 0:02:55My helpers are both very calm people
0:02:55 > 0:02:59and they won't panic if anything goes wrong.
0:02:59 > 0:03:03If you'd like to welcome the guests when they arrive, take their coats,
0:03:03 > 0:03:05get them seated, and give them a menu.
0:03:05 > 0:03:13Angela is very calm, it's all completely organised in the kitchen, there'll be no problems, I'm sure.
0:03:13 > 0:03:17In fact it's so organised in the kitchen, Angela's even got a spare cooker
0:03:17 > 0:03:20stashed in her conservatory just in case.
0:03:22 > 0:03:28At the rival restaurant, Joban's near Oxford, Nav's got a maroon and gold colour scheme
0:03:28 > 0:03:31with draped sari fabrics and tiny elephants.
0:03:31 > 0:03:37I want it to feel like people really are taken off on an Eastern trip,
0:03:37 > 0:03:42with smells that really evoke India when they walk through the door,
0:03:42 > 0:03:45and just the idea that they're having a comfortable,
0:03:45 > 0:03:48so not stuffy elegance where they don't feel relaxed,
0:03:48 > 0:03:52a comfortable meal but one that's special as well.
0:03:52 > 0:03:55Helping the evening run smoothly will be Nav's friend Catherine,
0:03:55 > 0:03:59though at the moment she seems slightly more nervous than the chef.
0:03:59 > 0:04:03My biggest nightmare for doing the serving tonight is basically getting
0:04:03 > 0:04:06the orders wrong or tripping up or not getting things on top,
0:04:06 > 0:04:08or just annoying people as well.
0:04:08 > 0:04:10Don't panic, Mr Mainwaring.
0:04:10 > 0:04:15Yes, annoying people, never the best idea if you ultimately want them to part with cash.
0:04:15 > 0:04:17- Is that too tight, Catherine? - No, that's OK.
0:04:17 > 0:04:19Does it look all right?
0:04:19 > 0:04:23Also on hand will be Nav's biggest fan, her husband, Steve.
0:04:23 > 0:04:27Compared to a restaurant, Nav's food is very, very good indeed.
0:04:27 > 0:04:30As well as glowing with pride for his missus,
0:04:30 > 0:04:33he'll also provide more practical heat in the garden.
0:04:33 > 0:04:38I actually think it's a thing men perhaps like playing with fire,
0:04:38 > 0:04:39but I quite enjoy doing this.
0:04:39 > 0:04:44Steve's also providing and peeling most of the veg.
0:04:44 > 0:04:48These are pumpkins from my allotment in the village.
0:04:48 > 0:04:50And growing your own always saves money.
0:04:50 > 0:04:55Whilst these ingredients don't cost much, the amount you have to use
0:04:55 > 0:04:59for all these curries means it's saved me probably a tenner on supermarket prices for onions.
0:05:01 > 0:05:04Both cooks have been given an allowance of up to £200.
0:05:04 > 0:05:09With her homegrown economies, Nav needed just £54,
0:05:09 > 0:05:14so she must take over £5 from each diner to break even.
0:05:14 > 0:05:17Angela has asked for more than double that,
0:05:18 > 0:05:21so needs to take twice as much as Nav to break even.
0:05:21 > 0:05:25So we've got a young mum cooking traditional Punjabi fare...
0:05:25 > 0:05:30Obviously, I hope it goes well but, you know, I've just got to get on with it now, haven't I?
0:05:30 > 0:05:35..versus the queen of the WI, who's going to bat for the best of Middle England.
0:05:35 > 0:05:41I think it'll be very strange to see people I don't know in my house, sitting down to a meal.
0:05:41 > 0:05:46The aim of the game is to make a profit, but of course it's up to the diners how much they pay.
0:05:46 > 0:05:49If they're not happy, they could leave nothing at all.
0:05:54 > 0:05:58At 6 o'clock, 20 strangers from all walks of life
0:05:58 > 0:06:02but united in their love of food begin arriving at both restaurants.
0:06:02 > 0:06:03Hi, come on in!
0:06:03 > 0:06:08Nav's guests get a very warm welcome from Nav, who should probably be in the kitchen.
0:06:08 > 0:06:11So, where's Catherine, and has she calmed down yet?
0:06:11 > 0:06:14I'm going to do the starters, isn't that great?!
0:06:14 > 0:06:16That'd be a no then.
0:06:16 > 0:06:21Now they've seen where they'll be spending the evening, what do the diners think?
0:06:21 > 0:06:25I love the fact that I've walked into a lovely house with a beautifully set table.
0:06:25 > 0:06:29The ambience when we walked in was very warm, very comfortable.
0:06:29 > 0:06:30Felt at home straightaway.
0:06:30 > 0:06:34We'll get you sorted out with the white wine glasses as soon as possible.
0:06:34 > 0:06:40Going into somebody's sitting room and finding it set up like a restaurant was just amazing.
0:06:40 > 0:06:45Oh, fantastic, absolutely fabulous, the house looks lovely
0:06:45 > 0:06:47and the smells are absolutely divine,
0:06:47 > 0:06:49so really looking forward to it.
0:06:49 > 0:06:52So that's a great start for Nav.
0:06:52 > 0:06:57And over at Angela's, the guests are also arriving for their evening at...
0:06:57 > 0:07:00erm, what's that restaurant called again?
0:07:00 > 0:07:01Welcome to the erm... erm...
0:07:01 > 0:07:04Forget-me-not Bistro? Memory Lane?
0:07:04 > 0:07:06The erm... Woodlands Experience.
0:07:06 > 0:07:08Ah yes, the Woodland Experience.
0:07:08 > 0:07:11Well, they may have forgotten the name of their restaurant
0:07:11 > 0:07:15but the ladies certainly haven't misplaced their manners.
0:07:15 > 0:07:16Let me take your coat, sorry.
0:07:16 > 0:07:18And it's certainly impressing the guests.
0:07:18 > 0:07:22I'll bring you some bread so that you can have a little nibble.
0:07:22 > 0:07:26- Thank you.- I thought the place was really, really nice
0:07:26 > 0:07:31and it was like visiting a relative actually, instantly felt very comfortable.
0:07:31 > 0:07:34Certainly the ambience, looks really nice
0:07:34 > 0:07:37and I'm looking forward to this tremendously.
0:07:37 > 0:07:43My mum would have loved this, just the olde worlde feeling,
0:07:43 > 0:07:49the ladies dressed up in their black and white, and the pewter jug of water.
0:07:49 > 0:07:50Lovely atmosphere
0:07:50 > 0:07:56but maybe for...an older generation.
0:07:56 > 0:08:02Ah, dining at Angela's sounds a bit like going to your favourite aunt's for a family supper,
0:08:02 > 0:08:05but I'm not sure whether the ladies from the WI
0:08:05 > 0:08:09are quite every diner's idea of the perfect night out.
0:08:09 > 0:08:13And Nav's out the front greeting the guests as well as cooking in the kitchen,
0:08:13 > 0:08:15so where's her waitress?
0:08:15 > 0:08:17Let's hope she's back for the starters.
0:08:24 > 0:08:28At Joban's, Nav is offering a choice of two starters,
0:08:28 > 0:08:31chicken kebab with a yoghurt and mint dressing
0:08:31 > 0:08:33or spicy lamb kebab.
0:08:35 > 0:08:39I think these are the perfect introduction to a home-cooked Punjabi meal
0:08:39 > 0:08:42because they really epitomise the taste of a tandoori oven,
0:08:42 > 0:08:46a traditional clay oven, in which they would have been cooked in India.
0:08:46 > 0:08:51With two kebabs, I feel that there is not enough choice for the starters.
0:08:53 > 0:08:55Nav began preparing early.
0:08:55 > 0:08:59So this is for the tandoori chicken appetiser, into it I'm adding garam masala,
0:08:59 > 0:09:02chilli powder, turmeric for the colour,
0:09:02 > 0:09:06ground black pepper, salt, and paprika,
0:09:06 > 0:09:09which basically make up the basis of most of the Indian taste.
0:09:09 > 0:09:14And to that I'm going to add some yoghurt, and this is what's the wet part of the marinade
0:09:14 > 0:09:16to keep everything really, really moist.
0:09:16 > 0:09:20That's an awful lot of spices in there, how hot do you want it?
0:09:20 > 0:09:23Obviously we don't want to blow people's heads off here,
0:09:23 > 0:09:28but at the same time you don't want to present somebody with a tandoori appetiser that's bland,
0:09:28 > 0:09:32so you have got to really make sure that you do put enough in there
0:09:32 > 0:09:35and not be frightened to use the spices. Yes, it's spicy,
0:09:35 > 0:09:38yes, there's chillies in there, but it's also about flavour.
0:09:38 > 0:09:40OK, so I'm just going to...
0:09:40 > 0:09:43What if it's too hot? Maybe she'll taste it first.
0:09:43 > 0:09:46I'm going to add a little bit... That is actually quite spicy,
0:09:46 > 0:09:49so I think I'm going to leave that as it is. SHE COUGHS
0:09:49 > 0:09:54The other kebab is made from minced lamb, onions, garlic,
0:09:54 > 0:09:56coriander and green chilli.
0:09:56 > 0:09:59Can you do the skewering then and I'll get on with the mix?
0:09:59 > 0:10:02This is really fiddly putting these things together.
0:10:02 > 0:10:06These kebabs will go down very well hopefully, but we shall see.
0:10:08 > 0:10:11Once the guests have arrived, the meat hits the tandoor,
0:10:11 > 0:10:13erm... barbie.
0:10:13 > 0:10:18The barbecue is really good at cooking it all over really quickly.
0:10:18 > 0:10:21Although you might think it'd take ages, it's surprisingly quick.
0:10:21 > 0:10:25And Catherine has conquered her nerves and drawn up some kind of
0:10:25 > 0:10:29Sudoku-based aid to help her take orders.
0:10:29 > 0:10:32- Can I just have the chicken kebab, please?- Of course you can.- Thank you.
0:10:32 > 0:10:34OK, great.
0:10:34 > 0:10:37After a few minutes of red-hot charcoal,
0:10:37 > 0:10:41the kebabs are whisked through the chill night air and into the kitchen.
0:10:41 > 0:10:43OK, we're going to take two lamb kebabs out now.
0:10:43 > 0:10:47The lamb's ready but Steve's nervous about the chicken.
0:10:47 > 0:10:50That looks fine to me but then I don't have to eat it.
0:10:50 > 0:10:53Come on, Steve, is it cooked or not?
0:10:53 > 0:10:57I'm going to put it in for two more seconds just to be sure.
0:10:57 > 0:11:01Apparently not, so he pops outside to cook it some more,
0:11:01 > 0:11:04leaving the lamb kebabs on cold plates with the back door wide open.
0:11:04 > 0:11:08Just give them a few more minutes, they're very, very close.
0:11:08 > 0:11:11- How's the chicken doing? - It's nearly there.- Yes?
0:11:11 > 0:11:14- I just want to make sure it's cooked through.- Yes, yes.
0:11:14 > 0:11:16Come on, Steve, stop poking it.
0:11:16 > 0:11:18At least the guests seem relaxed,
0:11:18 > 0:11:22though as the minutes tick on, that's more than you can say for Nav.
0:11:22 > 0:11:26The chicken please, Steve, whenever you're ready.
0:11:28 > 0:11:33At last Steve's happy with the chicken, but will the diners be happy with slightly chilled lamb?
0:11:33 > 0:11:37- Looks lovely.- Wonderful isn't it? It really looks nice.
0:11:37 > 0:11:41Oh, that isn't right, it's cold.
0:11:41 > 0:11:46It seems not, but will all the spice provide heat of a different nature?
0:11:46 > 0:11:50It's not very hot, temperature hot.
0:11:50 > 0:11:52It's OK though.
0:11:52 > 0:11:55I love it, it's so good.
0:11:55 > 0:11:57I'm really enjoying the meal.
0:11:57 > 0:12:01It's definitely got a bit of a kick to it with spice, which I like.
0:12:01 > 0:12:05It's lovely, presentation as well is really good.
0:12:05 > 0:12:09The chicken is so succulent, it's absolutely delicious
0:12:09 > 0:12:13and I've just had some of the lamb as well and that's nice and spicy
0:12:13 > 0:12:16but very fresh in its flavour. Absolutely gorgeous.
0:12:16 > 0:12:19I'd just like it to have been a bit hotter, I think it was meant to be hot.
0:12:19 > 0:12:23Hopefully they like the taste, it's quite spicy.
0:12:23 > 0:12:29I did sort of hear, kind of through Catherine, that some of them had said that it wasn't hot enough,
0:12:29 > 0:12:31so I was a bit disappointed about that.
0:12:31 > 0:12:35Over at the rival restaurant, what's it called again?
0:12:35 > 0:12:38Something to do with woodlands. Oh, there you go,
0:12:38 > 0:12:42Angela's first starter definitely won't be hot.
0:12:42 > 0:12:47The home-smoked trout tian with sauteed courgette and sliced tomato is supposed to be cold.
0:12:47 > 0:12:51And for the main part, so is the roast pigeon with hedgerow salad,
0:12:51 > 0:12:54mixed leaves, parsley, blackberries, and hazelnuts.
0:12:54 > 0:12:57We eat a lot of game, particularly pigeon,
0:12:57 > 0:13:01and I thought it would be nice for people to experience that.
0:13:01 > 0:13:03I picked the blackberries in the garden,
0:13:03 > 0:13:05and the hazelnuts, for the salad.
0:13:05 > 0:13:08My husband caught the fish, we smoked it at home,
0:13:08 > 0:13:12and this particular recipe I think looks very pretty on the plate.
0:13:12 > 0:13:15Both of these starters sound absolutely gorgeous
0:13:15 > 0:13:18and I'd be very happy to order them in a restaurant any day.
0:13:19 > 0:13:22This is the smoked trout tian.
0:13:22 > 0:13:25So I've chopped some chives and I'm going to mix those
0:13:25 > 0:13:33into the smoked trout with some creme fraiche, some horseradish,
0:13:33 > 0:13:36a little bit of Tabasco, and some lemon juice.
0:13:36 > 0:13:41In the other restaurant, Nav saved money by raiding husband Steve's vegetable patch
0:13:41 > 0:13:43but Angela's gone one step further.
0:13:43 > 0:13:48My husband caught the trout and we gutted it and smoked it,
0:13:48 > 0:13:50which gives it a very nice flavour.
0:13:50 > 0:13:54You do it over oak dust
0:13:54 > 0:13:58and it is a special home smoker...
0:14:01 > 0:14:03..which works extremely well.
0:14:03 > 0:14:05It's very easy to use.
0:14:05 > 0:14:09Caught the fish, smoked it herself, and the thrift doesn't end there.
0:14:09 > 0:14:11Do those tian rings look familiar?
0:14:11 > 0:14:16The things are made from a piece of drainpipe.
0:14:16 > 0:14:19You don't actually need metal rings for this.
0:14:19 > 0:14:23So rather than go to the expense, you buy a piece of drainpipe,
0:14:23 > 0:14:27wash it very thoroughly, and cut it up into pieces.
0:14:27 > 0:14:31Smoked trout tian a la drainpipe.
0:14:31 > 0:14:37The trout-stuffed drainpipe is then topped with a layer of sauteed courgette and sliced tomato.
0:14:37 > 0:14:40But out in the dining room there are rumblings,
0:14:40 > 0:14:43not about the tian but about the other starter.
0:14:43 > 0:14:46What did I say to you?
0:14:46 > 0:14:48I said, do you think there'll be pigeon?
0:14:48 > 0:14:50Good guess.
0:14:50 > 0:14:55It's not exactly one of the nation's favourite foods but Angela doesn't seem worried.
0:14:55 > 0:14:58Yes, not many people have eaten pigeon I don't think,
0:14:58 > 0:15:03so it will be quite interesting to see whether they enjoy it or not.
0:15:03 > 0:15:08It'll be interesting to see if they eat it or not, that'll be the real clue.
0:15:08 > 0:15:12But ever optimistic, Angela loads up the pan with plenty of pigeon,
0:15:12 > 0:15:15and turns her attention to the hedgerow salad.
0:15:15 > 0:15:20Always amazes me how long it takes to actually put things on plates.
0:15:20 > 0:15:23It's not that amazing, considering how much there is,
0:15:23 > 0:15:25it's more like a forest than a hedgerow salad.
0:15:25 > 0:15:31You think it's going to take you two or three minutes but in fact,
0:15:31 > 0:15:35it takes a lot, lot longer.
0:15:35 > 0:15:40And while Angela loses herself in salad, the pigeon is left to fend for itself.
0:15:40 > 0:15:46- Oh, I forgot to turn that one over. - Once it's cooked, the pigeon has to rest so the meat relaxes.
0:15:46 > 0:15:49If you leave them just to rest for a while,
0:15:49 > 0:15:54all the blood inside sort of redistributes
0:15:54 > 0:15:59through the meat and it tenderises it and it keeps it moist.
0:15:59 > 0:16:04When she cuts the breasts into slices, they certainly look done, but how well?
0:16:04 > 0:16:07Nearly there, girls.
0:16:07 > 0:16:09Right, there you go. OK?
0:16:09 > 0:16:16There's only one way to find out, time to give the pigeon to some gastronomic guinea pigs.
0:16:16 > 0:16:20This lady has never eaten pigeon in her life.
0:16:20 > 0:16:24It's supposed to be cooked much rarer than it was.
0:16:24 > 0:16:27To me, I think it was overdone and it was grainy.
0:16:27 > 0:16:32It had blackberries with it, which you needed the blackberries
0:16:32 > 0:16:33just to keep it down.
0:16:33 > 0:16:39And it soon transpires there's another pigeon virgin in the house tonight.
0:16:42 > 0:16:45- Hmmm, lovely(!)- Really?
0:16:45 > 0:16:47No, I don't like that.
0:16:47 > 0:16:49I had the pigeon, a bit too much salad.
0:16:49 > 0:16:53I found the pigeon a bit dry, I'm not sure if it's meant to be like that
0:16:53 > 0:16:59but I certainly found it a bit dry, which made it slightly harder work than I would have liked.
0:16:59 > 0:17:02Oops, don't think there are many pigeon fanciers in tonight,
0:17:02 > 0:17:05let's hope the trout tian fares better.
0:17:05 > 0:17:08I had the trout. It was very delicious, actually.
0:17:08 > 0:17:12It was very light and the way it was presented was fantastic,
0:17:12 > 0:17:18and the tomatoes and the courgettes really complemented the fish.
0:17:18 > 0:17:20It was actually very good.
0:17:20 > 0:17:26It was quite light and refreshing and yes, I think it was a real success.
0:17:26 > 0:17:30I would have been happy to have eaten that anywhere really, so I was very happy.
0:17:30 > 0:17:33Just don't tell him it was made in a drainpipe.
0:17:33 > 0:17:36- But when the plates come back, it looks promising.- A few bits left.
0:17:36 > 0:17:37That's a good one.
0:17:37 > 0:17:41Not bad, not bad, could be worse, couldn't it?
0:17:41 > 0:17:44Yes, it certainly could be a lot worse.
0:17:44 > 0:17:46In fact, Angela hasn't done too badly,
0:17:46 > 0:17:51although her gamble of putting pigeon on the menu didn't exactly pay off.
0:17:51 > 0:17:54And maybe Nav should close the back door
0:17:54 > 0:17:58and not leave food sitting on cold plates when she serves the mains.
0:18:00 > 0:18:04After her waitress going AWOL when the guests arrived
0:18:04 > 0:18:06and Steve's delays with the kebabs,
0:18:06 > 0:18:09Nav has a team talk before the main course.
0:18:09 > 0:18:14So bring in the mains, then I bring in the bread, or the bread first and then the mains?
0:18:14 > 0:18:18- No, bread afterwards.- However, Steve seems to just wander off
0:18:18 > 0:18:23and Catherine still looks slightly bewildered, so I'm not sure how much use it's been.
0:18:23 > 0:18:26- OK.- Yes, otherwise the bread will and go cold, it's hot bread.- Right.
0:18:26 > 0:18:29- OK.- So we'll do mains first.- OK.
0:18:29 > 0:18:32Seconds away, round two.
0:18:32 > 0:18:37For her main course, Nav is serving a selection of Indian food known as thali.
0:18:37 > 0:18:42There's a choice of spicy lentil dhal, lamb keema, butter chicken,
0:18:42 > 0:18:49and autumn vegetable curry, all served with lots of rice and homemade roti bread.
0:18:52 > 0:18:55Thali is actually an Indian word for the tray in which we serve
0:18:55 > 0:18:59the curries, and I wanted to serve lots of individual different curries
0:18:59 > 0:19:01in the tray as opposed to just one curry
0:19:01 > 0:19:04and a pile of rice as you might get in an Indian restaurant.
0:19:04 > 0:19:07I think the thali looks absolutely delicious.
0:19:07 > 0:19:09I've been to India this year,
0:19:09 > 0:19:11I've eaten a lot of Indian food
0:19:11 > 0:19:13and I think this looks particularly good.
0:19:15 > 0:19:18Nav got all her spices out nice and early
0:19:18 > 0:19:22but was anxious not to make her food too hot to cater for all.
0:19:22 > 0:19:26Autumn curry, which has pumpkin in, is going to be the mildest curry.
0:19:26 > 0:19:29Butter chicken is going to be fairly mild as well,
0:19:29 > 0:19:32still spicy but not, you know, very, very fiery.
0:19:32 > 0:19:34The dhal and the keema will be slightly spicier,
0:19:34 > 0:19:38so we will be telling people that when they order.
0:19:38 > 0:19:43And most of this heat will be coming from these spicy little fellas,
0:19:43 > 0:19:45green birds-eye chillies.
0:19:45 > 0:19:50I'm trying to chop them quite finely because they're obviously quite fiery for someone to bite into.
0:19:50 > 0:19:55And again it's a matter of taste, you know, we quite like that but not everybody does.
0:19:55 > 0:19:59We put all the seeds in and everything with Indian food, we don't bother...
0:19:59 > 0:20:02because we are going for heat at the end of the day.
0:20:02 > 0:20:05So, are you going for heat? Make your mind up.
0:20:05 > 0:20:12She then adds garam masala, turmeric, paprika, black pepper, and wait for it...chilli powder!
0:20:12 > 0:20:16These are fried off with chopped onions then added to the lentils.
0:20:16 > 0:20:19I love spicy dishes like this, let's hope Nav's diners do, too.
0:20:19 > 0:20:24That is really your flavour going into the lentils now.
0:20:24 > 0:20:30These sorts of curries do lend themselves quite well, I think,
0:20:30 > 0:20:34to doing it for lots of people because you just do big pots of them.
0:20:34 > 0:20:37They're all having a little portion of three curries each,
0:20:37 > 0:20:40so I think it's quite easy to scale up and scale down.
0:20:40 > 0:20:43It's not like I've got a piece of fish or something
0:20:43 > 0:20:47and I've got to cater for the fact that everybody or nobody might want that
0:20:47 > 0:20:50so it's absolutely perfect. I'll just let that be.
0:20:50 > 0:20:54After the delays on the barbie, Steve has a chance to redeem himself
0:20:54 > 0:20:58by providing and peeling the veg for the pumpkin curry.
0:20:58 > 0:21:01We planted these back in... probably May, I think it was.
0:21:01 > 0:21:05Actually, I started them from seed in about February.
0:21:05 > 0:21:08Let's hope nothing goes wrong this time.
0:21:10 > 0:21:11Ah... oh, dropped it.
0:21:11 > 0:21:13- Whoops.- I'm just going to wash that.
0:21:13 > 0:21:18I won't tell if you won't. Steve quickly washes and chops it, and then hands it to Nav.
0:21:18 > 0:21:23The pumpkin and the potato are just going to soak up the Indian spices and take on the flavour.
0:21:23 > 0:21:25There's not a lot else to do to this dish.
0:21:25 > 0:21:31Nav's also cooking the butter chicken and the lamb keema to make life easy for herself tonight.
0:21:31 > 0:21:34There's a lot there because we've got a lot coming.
0:21:34 > 0:21:38But with everything seemingly under control, she's still having a bit of a worry.
0:21:38 > 0:21:44I think what goes against me is that curry is traditionally a cheaper meal out, isn't it?
0:21:44 > 0:21:47So people psychologically will be not thinking of as much as say,
0:21:47 > 0:21:50if they're having a Beef Wellington or something, perhaps.
0:21:50 > 0:21:56I would like to make a profit but it's just really about them just enjoying it.
0:21:56 > 0:22:02So as long as they walk away going, do you know what, I really enjoyed that meal.
0:22:02 > 0:22:08Even if it's as they expected or it's opened their eyes to a new way of cooking Indian food, then great.
0:22:08 > 0:22:11Post-pumpkin, Steve's turned his attention
0:22:11 > 0:22:15to making dough for the roti, an Indian bread a bit like naan.
0:22:15 > 0:22:22So it's just a bit of flour, water, yoghurt, salt, little bit of sugar, and some yeast.
0:22:22 > 0:22:25You can see there it's trundling away.
0:22:25 > 0:22:29Slightly worryingly, he'll be in charge of baking this at the last minute.
0:22:29 > 0:22:33Let's hope he's a bit sharper than he was for the starters.
0:22:33 > 0:22:36And with the mains all bubbling along nicely,
0:22:36 > 0:22:39Nav's still worrying about this evening,
0:22:39 > 0:22:42though this time it's about how hot she's made her curries.
0:22:42 > 0:22:45It really just now comes down to personal taste.
0:22:45 > 0:22:49If people are going to take the spicy flavours, well, it'll be great.
0:22:49 > 0:22:51If they find it a bit much, it won't,
0:22:51 > 0:22:54but that's a risk I took with doing curry.
0:22:54 > 0:22:57With the curries ready, all that's left to do is bake the roti.
0:22:57 > 0:23:00So Steve's back in the hot spot,
0:23:00 > 0:23:05which turns out to be down on his knees in front of the oven.
0:23:05 > 0:23:08I'm just checking the naan breads don't burn,
0:23:08 > 0:23:10I'm keeping my eye on them.
0:23:10 > 0:23:12Steve, it's fine.
0:23:12 > 0:23:15In Indian houses you don't get the roti first, you know that.
0:23:15 > 0:23:19While Steve keeps praying for his daily bread, the food goes out,
0:23:19 > 0:23:23served in a traditional thali plate with four compartments.
0:23:23 > 0:23:26So what do the diners think?
0:23:28 > 0:23:33This meal is so different to any other Indian meal I've ever had.
0:23:33 > 0:23:40It's presented differently, you can taste the food, you can taste every bit of it. It's lovely.
0:23:40 > 0:23:43And between them, Steve and Catherine also manage to deliver
0:23:43 > 0:23:48the roti in the traditional style, just after the curry and piping hot.
0:23:48 > 0:23:49- It couldn't be any fresher.- No.
0:23:49 > 0:23:52Now for the true test - has Nav over-spiced the food?
0:23:52 > 0:23:57Are we about to see diners run screaming from the building?
0:23:57 > 0:24:00I thought that the dhal was under-spiced.
0:24:00 > 0:24:02What? Under-spiced?!
0:24:02 > 0:24:06I was led to believe that the dhal, the lentil dish,
0:24:06 > 0:24:09was the best of all the spices and I didn't find it so.
0:24:09 > 0:24:11It wasn't so to my taste at all.
0:24:11 > 0:24:14Were you hoping it was going to be more spicier?
0:24:14 > 0:24:18It's very nice but I wouldn't say there's a lot of spice there.
0:24:18 > 0:24:22But it is very tasty, very nice.
0:24:22 > 0:24:27And poor Nav has no idea she could have piled in more chillies after all.
0:24:27 > 0:24:32I think they're finding it too spicy probably. I don't know.
0:24:32 > 0:24:38It's really difficult because I'm not in the room so until I can see their reaction, I just have no idea.
0:24:38 > 0:24:41Well, you'll find out at the end when their wallets do the talking.
0:24:42 > 0:24:47Over at the Woodland Experience, it's time for Angela to unleash her mains.
0:24:47 > 0:24:53She's serving a choice of pancetta-wrapped salmon with mushroom and barley risotto,
0:24:53 > 0:24:58or slow roasted lamb shanks cooked with olives and red wine
0:24:58 > 0:25:02and served with a root vegetable mash and homegrown green beans.
0:25:02 > 0:25:03I'm doing lamb shanks today,
0:25:03 > 0:25:07which I can leave in the oven and not worry about at all.
0:25:07 > 0:25:11The salmon, I'm cooking with a barley risotto.
0:25:11 > 0:25:14I've never done this recipe before but it's absolutely delicious
0:25:14 > 0:25:19and you mix with wild mushrooms, which makes it very seasonal.
0:25:19 > 0:25:21They sound lovely.
0:25:21 > 0:25:24I do think that Angela's got quite a lot on her plate though,
0:25:24 > 0:25:27pardon the pun, and I think she's going to be quite busy.
0:25:27 > 0:25:30Let's see how busy, shall we?
0:25:30 > 0:25:34As the lamb shanks take hours to cook, she started them off well before lunch.
0:25:34 > 0:25:38Lamb is one of my favourite meats and I think that the shank
0:25:38 > 0:25:42looks very nice on a plate, it's easy to present,
0:25:42 > 0:25:44you haven't got to carve it.
0:25:44 > 0:25:47Sounds sensible, though I'm slightly worried
0:25:47 > 0:25:50about the sheer quantity on that roasting tray.
0:25:50 > 0:25:54These are leg shanks. They used to be incredibly cheap
0:25:54 > 0:25:57but suddenly because they've become very fashionable,
0:25:57 > 0:26:00they're now a lot more expensive than they used to be.
0:26:00 > 0:26:02So how many are there?
0:26:02 > 0:26:05I'm cooking 12 of these because it's easier,
0:26:05 > 0:26:09and they're going to be in the oven for the rest of the day now.
0:26:09 > 0:26:1412?! she does know there's only 10 people coming, doesn't she?
0:26:14 > 0:26:16Oh, well, too late now.
0:26:16 > 0:26:21I've got celery, onion, and carrot,
0:26:21 > 0:26:24and there will be some garlic and some herbs going in as well.
0:26:24 > 0:26:27Right, there we go.
0:26:27 > 0:26:31And it all goes into the Aga where it will do its own thing.
0:26:33 > 0:26:36Meanwhile, out in the conservatory kitchen,
0:26:36 > 0:26:40Christine's making a start on the barley risotto that'll accompany the salmon dish.
0:26:40 > 0:26:43That's stuck.
0:26:43 > 0:26:48Risotto is normally made with rice but Angela's taking another risk and making it with old-fashioned barley.
0:26:48 > 0:26:53The only problem is, with risotto there's a fine line
0:26:53 > 0:26:59between it being not cooked enough and cooked to a stodge, really.
0:26:59 > 0:27:04It's a bit more temperamental, whereas this is quite an easy recipe,
0:27:04 > 0:27:09it's quite a forgiving recipe because you can also cook it and then leave it and reheat it.
0:27:09 > 0:27:12So it's very easy for a dinner party.
0:27:12 > 0:27:17Barley is a lot tougher than rice so will need tons of flavour to penetrate it.
0:27:17 > 0:27:21Let's hope a jug of stock and another of red wine is enough.
0:27:21 > 0:27:23I hope it fits in the pan.
0:27:23 > 0:27:26And that's just going to bubble away for 30 minutes.
0:27:26 > 0:27:32The next job is to wrap 12 - yes, that's 12 - salmon fillets in pancetta.
0:27:32 > 0:27:37The fish will be cooked for about eight minutes
0:27:37 > 0:27:43and that will impart flavour and a certain amount of fat to the fish.
0:27:43 > 0:27:45It's a lovely flavour at the end.
0:27:45 > 0:27:48Eight minutes? That sounds about right, they should be perfect.
0:27:48 > 0:27:53Though when the orders come in, only four people want the fish,
0:27:53 > 0:27:55meaning eight are left uncooked and unpaid for,
0:27:55 > 0:27:58so we know what Angela's having for tea this week.
0:27:58 > 0:28:00We've only got four salmon.
0:28:00 > 0:28:06The trick with this dish is getting the pancetta to crisp up whilst keeping the salmon moist inside.
0:28:06 > 0:28:09I daren't leave it in any longer or it will be as dry as a board.
0:28:09 > 0:28:14We wanted the pancetta to crisp up,
0:28:14 > 0:28:17and it's very difficult to get it to crisp up.
0:28:17 > 0:28:21So four diners have gone for fish and six have gone for lamb,
0:28:21 > 0:28:24meaning half of these will be left over as well.
0:28:24 > 0:28:27That'll be next week's tea sorted then.
0:28:27 > 0:28:32As Angela plates up, the versatile drainpipe makes a welcome return,
0:28:32 > 0:28:35this time to shape the root vegetable mash.
0:28:35 > 0:28:37The salad is here.
0:28:41 > 0:28:45With a flurry of activity the mains are served,
0:28:45 > 0:28:49and after the pigeon failed to fly, Angela really needs this to go well.
0:28:49 > 0:28:55I had the lamb for main, didn't like the fact it was served on a cold plate,
0:28:55 > 0:28:58the root mash was cold, which was a bit of a shame.
0:28:58 > 0:29:01There wasn't any gravy and then it was almost like an afterthought,
0:29:01 > 0:29:03the gravy came through.
0:29:04 > 0:29:06That's what I was looking for!
0:29:06 > 0:29:10- I think the lamb's quite fatty. - That's what shanks...
0:29:10 > 0:29:12No, no. I know but it's quite greasy.
0:29:16 > 0:29:19I've had worse elsewhere.
0:29:19 > 0:29:22But what about the salmon pancetta and barley risotto?
0:29:22 > 0:29:27The salmon itself was quite nice, I found, but it was just the flavour of the ham.
0:29:27 > 0:29:30I found it quite greasy and I didn't like it.
0:29:30 > 0:29:33I think that sort of thing has to be quite crispy,
0:29:33 > 0:29:37and I didn't like the risotto at all.
0:29:37 > 0:29:41I personally didn't enjoy the flavour of the salmon,
0:29:41 > 0:29:45didn't enjoy the taste of the ham wrapped round it.
0:29:45 > 0:29:53The risotto was the worst part of the meal, didn't enjoy it at all.
0:29:53 > 0:29:57It was very grey, very dull, very miserable to look at.
0:29:57 > 0:30:01Not for me, I didn't enjoy it at all.
0:30:01 > 0:30:05Oh, dear, they're not a very happy set of diners at Angela's, are they?
0:30:05 > 0:30:08And the ladies are working so hard.
0:30:08 > 0:30:11And as for Nav, she was worried her diners
0:30:11 > 0:30:14would find her Punjabi food too hot and spicy,
0:30:14 > 0:30:17but in the end they were disappointed it wasn't hot enough.
0:30:17 > 0:30:20When it comes to running an Instant Restaurant,
0:30:20 > 0:30:24it seems all the customers can't be happy all of the time.
0:30:24 > 0:30:26Let's hope they like the desserts.
0:30:31 > 0:30:34Nav is taking a bit of risk with her third course,
0:30:34 > 0:30:39abandoning Punjabi cuisine in favour of European-style puddings.
0:30:39 > 0:30:44She's giving her diners a choice of tangy lemon cheesecake with a raspberry coulis,
0:30:44 > 0:30:48or a dark chocolate mousse pot, though both will be served with
0:30:48 > 0:30:51toasted pistachio nuts to give them a hint of Eastern flavour.
0:30:51 > 0:30:55I chose to do these puddings because I'm a British-born Asian
0:30:55 > 0:30:58and I thought about what I'd like to follow a curry with,
0:30:58 > 0:31:00which is actually a tangy lemon cheesecake
0:31:00 > 0:31:02or an indulgent chocolate mousse,
0:31:02 > 0:31:05which is exactly what we would have if we were cooking it at home.
0:31:05 > 0:31:09These desserts seem to be rather rich and I would just prefer
0:31:09 > 0:31:11to have a piece of fruit.
0:31:11 > 0:31:13But it's got fruit in it.
0:31:13 > 0:31:16So why the departure to chocolate and cheesecake now?
0:31:16 > 0:31:18In my experience of serving Indian food,
0:31:18 > 0:31:25people have tended to want something quite refreshing after a curry.
0:31:25 > 0:31:29Indian desserts are very tasty but they can be quite heavy.
0:31:29 > 0:31:30They're very, very sweet
0:31:30 > 0:31:33and some of them are a bit of an acquired taste, they're quite rich.
0:31:33 > 0:31:37So on this occasion, I thought we'd steer away from those.
0:31:37 > 0:31:40Everybody likes chocolate. Well, most people do.
0:31:40 > 0:31:43All except Angela, she prefers fruit.
0:31:43 > 0:31:46Still, she's not one of your guests.
0:31:46 > 0:31:49Besides, Nav is confident her lemon cheesecake
0:31:49 > 0:31:51will offer a tasty alternative
0:31:51 > 0:31:53as well as rounding off the rest of her meal.
0:31:53 > 0:31:56I think lemon goes really well after curry cos it's refreshing
0:31:56 > 0:32:01and I think it's zingy enough, citrusy enough, to just cut through
0:32:01 > 0:32:03the strong flavours already on your palate.
0:32:03 > 0:32:08This is one of those things which doesn't look a lot when it's in the flan tin,
0:32:08 > 0:32:10but when you pull it out and slice it,
0:32:10 > 0:32:14and you see the biscuit bottom and the white lemony top,
0:32:14 > 0:32:16that's when it looks at its best.
0:32:16 > 0:32:19Well, now is the time to find out,
0:32:19 > 0:32:23the orders are in and the desserts are plated up and sent out.
0:32:25 > 0:32:29So will the diners welcome these Western desserts
0:32:29 > 0:32:32or think Nav's failed to deliver on her Eastern promise?
0:32:35 > 0:32:38I think it's a little bit disappointing
0:32:38 > 0:32:43for an English dessert following an Indian meal.
0:32:43 > 0:32:46To be honest, I didn't know what to expect but definitely not...
0:32:46 > 0:32:48an English one.
0:32:48 > 0:32:51In India, they would probably have fresh fruit.
0:32:51 > 0:32:55- Yes.- A bowl of fresh fruits would be served, not this kind of sweet.
0:32:55 > 0:32:59I think something the British do a lot anyway is mix cultures,
0:32:59 > 0:33:04so you've gone from the Indian culture now to a very European dish.
0:33:04 > 0:33:05I think it's fine.
0:33:05 > 0:33:08I think it's wrong, it was the wrong choice, personally.
0:33:08 > 0:33:11After this lovely Indian meal, we needed perhaps
0:33:11 > 0:33:14some mangoes with some lemon juice, or something very sharp.
0:33:14 > 0:33:19And the disappointing feedback soon filters back to the kitchen.
0:33:19 > 0:33:24I am feeling like they probably would have wanted Indian puddings now,
0:33:24 > 0:33:28because they seem to be really, really keen on the Indian theme.
0:33:28 > 0:33:31But, you know,
0:33:31 > 0:33:35if they're interested, I'll explain why I went down this route.
0:33:37 > 0:33:40At the Woodland Experience,
0:33:40 > 0:33:42Angela's guests will be expecting traditional puddings
0:33:42 > 0:33:45and they won't be disappointed.
0:33:45 > 0:33:49There's a choice of crepes with apple and calvados brandy butter,
0:33:49 > 0:33:53served with homemade marmalade ice cream,
0:33:53 > 0:33:57or a white chocolate mousse accompanied by a strawberry coulis.
0:33:58 > 0:34:01Chocolate mousse makes a very good cold dessert.
0:34:01 > 0:34:05The warm crepes are served with apples picked from the garden,
0:34:05 > 0:34:09and served with a homemade marmalade ice cream,
0:34:09 > 0:34:10which is delicious.
0:34:10 > 0:34:13Wow, Angela must be really good because I don't think I'd have
0:34:13 > 0:34:16the confidence to do crepes for people judging my cooking,
0:34:16 > 0:34:19but I do think that both her options sound delicious.
0:34:21 > 0:34:24Not only delicious but everything is homemade,
0:34:24 > 0:34:26including the marmalade ice cream.
0:34:27 > 0:34:31So hot milk, which is going into the egg mixture.
0:34:31 > 0:34:36Seems like Angela's got everything under control.
0:34:36 > 0:34:39So we now have to put it on a heat...oops.
0:34:39 > 0:34:40Well, nearly.
0:34:40 > 0:34:42That's all I need.
0:34:42 > 0:34:46After cooking the custard, she freezes it in her ice cream machine.
0:34:48 > 0:34:52The ice cream is now being frozen and it's being continually moved
0:34:52 > 0:34:55around so that it doesn't get any ice crystals in it.
0:34:55 > 0:34:59Now she adds homemade orange marmalade to give it the unusual
0:34:59 > 0:35:03bittersweet flavour that defines her signature dish.
0:35:03 > 0:35:08It has been very popular, people have enjoyed it. It's very tasty,
0:35:08 > 0:35:12so that was why I thought I'd make it.
0:35:12 > 0:35:15Out in the conservatory, helper Jenny is on crepe duty.
0:35:15 > 0:35:19The plan is to make a whole batch and pre-fill them before service.
0:35:19 > 0:35:22Everything can be made in advance.
0:35:22 > 0:35:27These crepes will be stuffed with either a mixture of butter and Calvados apple brandy
0:35:27 > 0:35:30or a good helping of apple puree, with the whole lot being reheated
0:35:30 > 0:35:32in the oven when the orders come in.
0:35:32 > 0:35:37For her other non-alcoholic and much less appley dessert,
0:35:37 > 0:35:40Angela's attempting a white chocolate mousse.
0:35:40 > 0:35:42It's really difficult to melt white chocolate.
0:35:42 > 0:35:44It's not ordinary chocolate.
0:35:44 > 0:35:50It doesn't have the same properties that ordinary chocolate has.
0:35:50 > 0:35:52I think I'm...
0:35:52 > 0:35:55yes, I think I'm there now,
0:35:55 > 0:35:57so I'm going to mix...
0:35:57 > 0:36:02I've had some gelatine soaking here in cold water.
0:36:02 > 0:36:06I'm just going to squeeze that out...
0:36:06 > 0:36:08and add this,
0:36:08 > 0:36:10and hope that it's warm enough to melt it.
0:36:10 > 0:36:14She mixes in gelatine and hopes for the best, but after much stirring,
0:36:14 > 0:36:17it's still not looking very moussey.
0:36:17 > 0:36:22This is absolute disaster. I think we're going to have to start all over again.
0:36:22 > 0:36:27Oh, dear, not so much a mousse, more of a mess.
0:36:27 > 0:36:32I don't think this working, it's all gone grainy now.
0:36:32 > 0:36:33Right, start that one again.
0:36:33 > 0:36:35Take two.
0:36:35 > 0:36:40Well, if that's the only disaster, it's not too bad, is it really?
0:36:40 > 0:36:43- Could be a lot worse. - That's the spirit.
0:36:43 > 0:36:48Second time round, Angela turns the mousse making into a team effort.
0:36:48 > 0:36:53I'm just going to melt chocolate out here, helping Angela get to start the mousse off.
0:36:53 > 0:36:57This is where it went wrong before and it looks as though it could be right.
0:36:57 > 0:37:00Ah, that's better. Well done, team.
0:37:00 > 0:37:02I'm very relieved it's working.
0:37:05 > 0:37:09Now I wonder what sort of small round container you can put them in?
0:37:09 > 0:37:11Oh, of course, what else?
0:37:11 > 0:37:14I must pop down to my local DIY store and get some of those.
0:37:14 > 0:37:21After earlier problems, the mousse is fine, absolutely fine, thank you.
0:37:21 > 0:37:25Well, the drainpipes will need to save the day after decidedly
0:37:25 > 0:37:30mixed reviews from Angela's diners for her starters and mains.
0:37:30 > 0:37:33Well, they seem happy enough.
0:37:33 > 0:37:35This is my favourite pudding.
0:37:35 > 0:37:37Yes, I like this as well.
0:37:37 > 0:37:41Fantastic. The dessert is the best part of the effort.
0:37:41 > 0:37:44The pancakes are delicious, although I've just tried a bit of
0:37:44 > 0:37:48the mousse and that's marginally better than the pancakes, actually.
0:37:48 > 0:37:53I completely agree with my brother, it's the best part of the meal.
0:37:53 > 0:37:55Lovely, beautiful.
0:37:55 > 0:37:59That's great, but is everyone impressed?
0:38:00 > 0:38:05- It's too bitter.- It's a shame.
0:38:07 > 0:38:09The wine's good.
0:38:09 > 0:38:14I had the white chocolate mousse with strawberry coulis.
0:38:14 > 0:38:17I know it's white chocolate mousse on the menu,
0:38:17 > 0:38:21there was no white chocolate flavour and the mousse is quite a bit rubbery.
0:38:21 > 0:38:24The coulis is really nice and I like the strawberries
0:38:24 > 0:38:26but the mousse wasn't good.
0:38:28 > 0:38:32Marmalade ice cream? Mmm, not 100% sure.
0:38:34 > 0:38:36The crepe was far too overcooked,
0:38:36 > 0:38:38a bit stodgy,
0:38:38 > 0:38:44and the marmalade ice cream wasn't working at all. So...not good.
0:38:46 > 0:38:49That was one tough table.
0:38:49 > 0:38:52But at the end of the night Angela is greeted with a warm round of applause.
0:38:52 > 0:38:55Hello, I'm your chef, I hope you've enjoyed your meal.
0:38:55 > 0:38:59- We have.- Thank you very much. - Thank you, you're very kind.
0:38:59 > 0:39:00Delicious.
0:39:00 > 0:39:06And so is Nav, though her diners would have preferred Indian desserts and spicier curries.
0:39:06 > 0:39:09It's not easy.
0:39:09 > 0:39:14It's decision time. Both our cooks have given it their best shot
0:39:14 > 0:39:20but now it's up to the diners to decide how much or how little they want to pay for their evenings.
0:39:20 > 0:39:24But will it be enough for Nav and Angela to make any money?
0:39:26 > 0:39:32Nav spent only £54 of her budget so needs just over £5 per head,
0:39:32 > 0:39:36but how did her diners feel about their evening at Joban's?
0:39:36 > 0:39:37We had a super night.
0:39:37 > 0:39:42I think it was really lovely to be in somebody's house having such a lovely meal.
0:39:42 > 0:39:47We had a fantastic night, we've met some great people, a superb host.
0:39:47 > 0:39:54I would hope that people would have wanted to pay at least £15 per head for that meal.
0:39:54 > 0:39:56Lovely food, which I was so surprised
0:39:56 > 0:39:59because I do like Indian food and I didn't think I did.
0:40:01 > 0:40:05At the Woodland Experience Angela shelled out £120,
0:40:05 > 0:40:10so needs at least £12 per person before she makes a penny.
0:40:10 > 0:40:13So will her diners pay enough for her to make a profit?
0:40:13 > 0:40:18Lovely dessert, the middle bit let it down a bit, and great company, so had a good night.
0:40:18 > 0:40:24Started off fantastic, the starter was lovely, but I thought it went a bit downhill from there.
0:40:24 > 0:40:26I thought the ambience was absolutely wonderful,
0:40:26 > 0:40:29food up and down but overall a really nice evening.
0:40:29 > 0:40:32Pretty happy. Pretty happy it's all over.
0:40:34 > 0:40:37You wouldn't become a restaurateur?
0:40:37 > 0:40:41No, I don't think I want to become a restaurateur. I don't think I do.
0:40:41 > 0:40:43Not now, I'm too old.
0:40:43 > 0:40:45But it's been fun doing this.
0:40:48 > 0:40:50Hurray, Angela, Nav!
0:40:50 > 0:40:53You've got to the end of the evening, but did you enjoy it?
0:40:53 > 0:40:56- Yes.- Did you really? - Very much.- What was the best bit?
0:40:56 > 0:40:58It was great fun, really enjoyed it, all of us.
0:40:58 > 0:41:01You had an amazing team.
0:41:01 > 0:41:03- We were all in awe of your team. - Really?
0:41:03 > 0:41:05Yes. You worked so well together.
0:41:05 > 0:41:09We did actually, yes, and we didn't have a practice run,
0:41:09 > 0:41:12but we talked about it a lot and decided how we were going to
0:41:12 > 0:41:14organise the day and it just went like clockwork.
0:41:14 > 0:41:16We were very, very lucky.
0:41:16 > 0:41:19Oh, Angela, how I love your kitchen utensils.
0:41:19 > 0:41:21Tell us about your drainpipe.
0:41:21 > 0:41:24Well, I needed some rings, some presentation rings,
0:41:24 > 0:41:27and they are so expensive to buy so I sent my husband out
0:41:27 > 0:41:31to buy a piece of drainpipe from a certain DIY store.
0:41:31 > 0:41:33He cut it up into rings and we used those.
0:41:33 > 0:41:35I think it is inspired.
0:41:35 > 0:41:38My husband will be going out to get a drainpipe this weekend.
0:41:38 > 0:41:40Right. Well, there you go.
0:41:40 > 0:41:43And, Nav, did you enjoy your evening?
0:41:43 > 0:41:46Yes, we did, and similar to Angela, we were exhausted.
0:41:46 > 0:41:50Now people loved your food but the one thing that was very surprising,
0:41:50 > 0:41:52because you fretted and worried about this so much,
0:41:52 > 0:41:56was that some of them thought it could have been a lot spicier.
0:41:56 > 0:42:02Yes. I mean, the thing is I wanted to show that actually homecooked Indian food isn't just about
0:42:02 > 0:42:08the fieriness, it's about flavour, and I spiced it actually as most people would eat it at home.
0:42:08 > 0:42:14But also I knew it was quite risky just from the focus group of having cooked Indian food
0:42:14 > 0:42:17and doing lots of dinner parties, there's lots of people
0:42:17 > 0:42:20that find it too spicy so I didn't want to risk that.
0:42:20 > 0:42:25Well, I'm sure you're both dying to know whether you made any money or not.
0:42:25 > 0:42:27Yes, it'll be very interesting.
0:42:27 > 0:42:30OK. Angela, actually you spent quite a lot,
0:42:30 > 0:42:33you spent £120,
0:42:33 > 0:42:39- and that was with using a drainpipe instead of a proper party ring.- It was, it was.
0:42:39 > 0:42:43- And your diners donated £167.- Right.
0:42:43 > 0:42:46Which means you made a profit of £47.
0:42:46 > 0:42:48- Right, right. - So are you pleased with that?
0:42:48 > 0:42:51- Yes, delighted. - There you go, that's your hard cash.
0:42:51 > 0:42:54- That's for you and your friends. - Thank you very much indeed.
0:42:54 > 0:42:56- Fantastic.- And, Nav,
0:42:56 > 0:43:02you spent... wow, you only spent £54, I think that must be one of our lowest.
0:43:02 > 0:43:06Your diners donated...
0:43:06 > 0:43:09£243.
0:43:09 > 0:43:13- Fantastic.- Oh, wow. - Your profit was £189.
0:43:13 > 0:43:15Oh, wow, that's unbelievable.
0:43:15 > 0:43:19- Well done!- That is extraordinary, actually. There you go.
0:43:19 > 0:43:21Oh, wow, thank you very much.
0:43:21 > 0:43:24I loved watching you both, so thank you very much.
0:43:24 > 0:43:30And thank you for watching, of course, and I'll see you next time on Instant Restaurant.
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