0:00:02 > 0:00:05Two rival amateur cooks are converting their homes into restaurants.
0:00:05 > 0:00:08Empty plates!
0:00:08 > 0:00:11My food is good. Damn good.
0:00:11 > 0:00:15They have just one day and a budget of up to £200.
0:00:15 > 0:00:2020 strangers will be judging the two restaurants.
0:00:20 > 0:00:24It'll be entirely up to the diners to decide how much or how little they pay.
0:00:24 > 0:00:28- Delicious.- I thought it looked a little bit mould on the plate!
0:00:28 > 0:00:31Any more that they want to bring out would be fine.
0:00:31 > 0:00:34So can the cooks deliver the goods?
0:00:34 > 0:00:36I've lost my ostrich!
0:00:37 > 0:00:40And will either of them 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 > 0:00:57into restaurants for one night only.
0:00:57 > 0:01:02But will the diners pay enough for today's cooks to walk away with a profit?
0:01:02 > 0:01:08First up, near Huddersfield, 47-year-old project manager Dave Waite.
0:01:08 > 0:01:10My restaurant is "Distro"
0:01:10 > 0:01:13and it's a play on gastro/bistro,
0:01:13 > 0:01:18so it's Dave's gastro/bistro-style, and that's where the name comes from.
0:01:18 > 0:01:21Well, there's clever.
0:01:21 > 0:01:23He travelled with the Forces for 27 years,
0:01:23 > 0:01:27picking up food inspirations from here, there and everywhere.
0:01:27 > 0:01:29I've been fortunate enough to live in the Far East.
0:01:29 > 0:01:34I was over there for three years, so a lot of what we enjoy and cook is as a result of that.
0:01:34 > 0:01:37Everything is really fresh and packed so full of flavour,
0:01:37 > 0:01:40and that's what my inspiration comes from.
0:01:40 > 0:01:43His ultimate dream is to own his own eatery.
0:01:43 > 0:01:45I must be mad.
0:01:45 > 0:01:48Let's see how sane you are at the end of the evening, shall we, Dave?
0:01:50 > 0:01:55His rival is 49-year-old dental group director Jane McElroy who lives just outside Leeds.
0:01:55 > 0:01:57What's that? Cheers.
0:01:57 > 0:01:59Our restaurant's called The Dining Room.
0:01:59 > 0:02:04It's going to look very pretty and the most important thing, it'll taste really good.
0:02:04 > 0:02:09- Definitely fine dining. - Last year Jane had a heart attack and it's made her rethink her life.
0:02:09 > 0:02:13It's changed me and made me think, "Well, you know, I might as well
0:02:13 > 0:02:16"do things I really enjoy doing, other than just working."
0:02:16 > 0:02:18Day to day, she now eats more healthily,
0:02:18 > 0:02:22but still loves to pull out the stops when it comes to entertaining.
0:02:22 > 0:02:25I don't cook every day, but when I do, I like to enjoy doing it.
0:02:25 > 0:02:28I'm passionate about feeding people.
0:02:28 > 0:02:30And she is never without her skyscraper heels.
0:02:30 > 0:02:34She's not seriously going to cook in them all day, is she?
0:02:35 > 0:02:40I'm not dressed for cooking tonight but I'm not going on telly looking a mess!
0:02:42 > 0:02:45This challenge isn't just about food.
0:02:45 > 0:02:48With the assistance of two helpers, each cook must create the perfect
0:02:48 > 0:02:52ambience, transforming their homes into enticing restaurants.
0:02:52 > 0:02:56Good first impressions could make the difference between a profit or a loss.
0:02:58 > 0:03:02Very simple, very clean and very novel...
0:03:02 > 0:03:03so yeah, very pleased with that.
0:03:03 > 0:03:07Dave's second in command is wife Lynn.
0:03:07 > 0:03:12I'm Santa's helper today but I'm front of house this evening, so I'll be waiting on.
0:03:12 > 0:03:14I haven't touched it!
0:03:14 > 0:03:16You keep shifting it around, you little monkey.
0:03:16 > 0:03:21- If you do that to me again, I'll kill you.- Will you?- Mm-hmm. - No time for domestics, loves.
0:03:21 > 0:03:25His other helper is neighbour Paul, but he hasn't turned up yet.
0:03:25 > 0:03:28I don't think he knows that he's just doing pan-bash at the moment
0:03:28 > 0:03:30but, he'll find out soon enough.
0:03:30 > 0:03:34Well, he will...if he ever appears.
0:03:34 > 0:03:40Meanwhile, rival Jane's going for a sophisticated, top-class dining experience.
0:03:40 > 0:03:44I'm really pleased with that. It looks like a real restaurant now.
0:03:44 > 0:03:49What we'd like to create for our diners this evening is elegance.
0:03:49 > 0:03:52When they walk into our dining room, they'll see the attention to detail,
0:03:52 > 0:03:56the beautiful table linen, the beautiful cutlery.
0:03:56 > 0:03:58I hope they'll pay me loads of money!
0:03:58 > 0:04:02So do I. To help separate her diners from their cash,
0:04:02 > 0:04:06she's drafted in work colleagues Paul and Catherine.
0:04:06 > 0:04:10I'm their boss so they're used to me bossing them around.
0:04:10 > 0:04:13Do you think I'm a hard-nosed cow?
0:04:14 > 0:04:16He didn't answer!
0:04:16 > 0:04:19Give her the flowers before she gives you the sack.
0:04:20 > 0:04:24Each cook has been given an allowance of up to £200.
0:04:24 > 0:04:27Dave's decided he needs £158,
0:04:27 > 0:04:32so he must take just under £16 a head to cover his costs.
0:04:32 > 0:04:36Jane's chosen to spend just £12 less,
0:04:36 > 0:04:41so she must take £15 from each of her diners to nudge into profit.
0:04:43 > 0:04:49With just a few pounds in it, it's going to be a close call between Dave's gastro/bistro/Distro thingy
0:04:49 > 0:04:52versus the high-heeled tiny tornado's fine dining, but
0:04:52 > 0:04:57with diners about to arrive and Dave's neighbour still nowhere to be seen,
0:04:57 > 0:05:02wife Lynn steps in to help...by urging Dave to work harder.
0:05:02 > 0:05:06He needs to shimmy his backside, shall we say?
0:05:06 > 0:05:09Not of course aided by our neighbour who let us down today.
0:05:09 > 0:05:12But, hey, so be it. We've managed.
0:05:12 > 0:05:15- Cheers.- Cheers.- Cheers, everyone. Good luck.
0:05:15 > 0:05:17Doorbell! >
0:05:17 > 0:05:23- Do we have to let them in?- It might be an idea, Jane, if you want to be in with a chance of some money.
0:05:23 > 0:05:28Hers and Dave's restaurants will each be judged by ten hungry strangers, all expecting
0:05:28 > 0:05:34a top-notch experience, but if either fails to impress, they could end up out of pocket.
0:05:34 > 0:05:36Please grab a seat, everybody.
0:05:36 > 0:05:42So a nice, warm, friendly welcome from Lynn is met by a slightly frosty response from her diners.
0:05:44 > 0:05:47Hello-o! Anyone want to say something?
0:05:50 > 0:05:51Oh, well, moving swiftly on.
0:05:51 > 0:05:54Chef's on his own in the kitchen tonight.
0:05:54 > 0:05:56One of his helpers let him down, so...
0:05:57 > 0:06:00Nice one, Lynn! You play that sympathy card.
0:06:00 > 0:06:02You never know, it might get them talking.
0:06:02 > 0:06:09Meanwhile, Jane teeters out of the kitchen and into the dining room to greet her guests.
0:06:09 > 0:06:13Good evening, everybody. I'm Jane, I'm your chef for this evening.
0:06:13 > 0:06:17I hope you enjoy the meal. Hopefully I'll see you at the end
0:06:17 > 0:06:21when you have enjoyed it, but you won't see me again cos I'll be busy in the kitchen.
0:06:21 > 0:06:24- Have a good evening. Enjoy it. - Good luck!- Thank you!
0:06:24 > 0:06:29And with the boss back in her kitchen and out of ear-shot, what do the diners think of it so far?
0:06:29 > 0:06:31Well, looking at the restaurant,
0:06:31 > 0:06:35looking at the tables and how they're all set up, it looks beautiful.
0:06:35 > 0:06:38Very light and airy and we're really looking forward to this meal.
0:06:38 > 0:06:42I feel guilty for having my shoes on on this lovely carpet!
0:06:42 > 0:06:45I suppose I expected something a bit more knocked-together and
0:06:45 > 0:06:50it does look like a real restaurant in here which is surprising.
0:06:50 > 0:06:51Just like a real restaurant?
0:06:51 > 0:06:57Well, that's exactly what both our home cooks wanted to hear, so first impressions are promising.
0:06:57 > 0:07:02Mind you, you could've heard a pin drop when the diners sat down at Dave's.
0:07:02 > 0:07:06Maybe things will liven up once the starters and wine are at the table.
0:07:06 > 0:07:12In the hope of pepping up his diners, Dave's offering a choice of seared scallops on a bed
0:07:12 > 0:07:17of minted and garlic pea puree with Parmesan crisps and crispy pancetta,
0:07:17 > 0:07:21or creamy curried butternut squash soup.
0:07:21 > 0:07:26These are tried and tested classics packed full of flavour and a great start to any meal.
0:07:26 > 0:07:32I think the scallop starter sounds delicious, but it can easily go wrong.
0:07:32 > 0:07:34The soup, personally, I think is a bit of a cop-out.
0:07:34 > 0:07:39- If you're only doing two starters, why do soup?- Oh, I don't know.
0:07:39 > 0:07:40There's nothing like a good soup,
0:07:40 > 0:07:44and Dave started his more than six hours before the guests were due.
0:07:44 > 0:07:47- This is the roasted butternut squash.- He roasted the butternut squash,
0:07:47 > 0:07:53then added celery, carrot and onion, stock and curry powder to taste, and blended it till smooth.
0:07:58 > 0:08:00Yeah, that's got a nice kick to it.
0:08:00 > 0:08:02Leaves a nice after-taste, so all I'm now going to do
0:08:02 > 0:08:06is add a bit of cream just to finish it off.
0:08:06 > 0:08:10Mmm, looks like a thick and very creamy curried soup.
0:08:10 > 0:08:12Let's hope his diners skipped lunch.
0:08:12 > 0:08:19Without his second helper, Dave's on his own in the kitchen and, sadly, when orders come in, there are only
0:08:19 > 0:08:24two for his ready-made soup, which means eight scallop starters to cook from scratch.
0:08:24 > 0:08:28One, two, three, four, five...
0:08:28 > 0:08:30I don't want to overcook these.
0:08:30 > 0:08:32I just want to caramelise them.
0:08:32 > 0:08:36They won't be caramelised if you're turning them. Leave them alone!
0:08:36 > 0:08:40And by opting for communal dining, he's got to get all ten dishes out
0:08:40 > 0:08:43good and hot all at the same time, and that's not his only worry.
0:08:43 > 0:08:47I think the scallops could've been a bit bigger but, you know, that's what I could get.
0:08:47 > 0:08:53I feel a bit of a fraud serving up sort of miniscule plates, but that's the way it is.
0:08:53 > 0:08:56Yes, but these are only starters, Dave.
0:08:56 > 0:08:58An army may march on its stomach,
0:08:58 > 0:09:00but civilians tend to leave room for dessert.
0:09:00 > 0:09:03Nevertheless, with practised military precision, he plates up,
0:09:03 > 0:09:08and all ten starters are deployed to the dining room without a hitch
0:09:08 > 0:09:10and without any help from his absent neighbour.
0:09:10 > 0:09:14Things might've gone a little smoother in preparation had he been
0:09:14 > 0:09:19here, and would've allowed Lynn, my other helper, to get on and do other
0:09:19 > 0:09:23things, but unfortunately she's had to help out in the kitchen,
0:09:23 > 0:09:26so we've just sort of been slightly behind.
0:09:26 > 0:09:28Oh, dear me. Anyway...
0:09:28 > 0:09:31Anyway, yeah. What have you got in there...gin?
0:09:31 > 0:09:33I wish.
0:09:33 > 0:09:36Don't drown your sorrows just yet.
0:09:36 > 0:09:38The diners look happy enough.
0:09:39 > 0:09:43So how's the butternut squash soup going down?
0:09:43 > 0:09:48It was nice but it was a bit too thick and filling for a starter, to be honest.
0:09:48 > 0:09:52You could've done that for the main course if you fancied it, like, yeah.
0:09:52 > 0:09:57It's very thick, a bit like a curry with no meat in it, basically. It's nice, though.
0:09:57 > 0:10:00Let's hope there's more success with the scallops.
0:10:00 > 0:10:04Really, really good. Really tasty.
0:10:04 > 0:10:08The scallops are cooked to perfection. It's lovely. Very nice.
0:10:08 > 0:10:09Absolutely fantastic.
0:10:09 > 0:10:14Really, really nice, yeah. I think everything about it was beautiful.
0:10:14 > 0:10:17Any more that they've got that they want to bring out would be fine.
0:10:17 > 0:10:21Well, all the plates have come back empty. One of the soup's, er...
0:10:21 > 0:10:25- She said it was lovely. - ..maybe she's not a big eater. Hey!
0:10:25 > 0:10:31I wouldn't worry, Dave. With eight diners choosing scallops, you could be quids in on the starters.
0:10:31 > 0:10:34Will Jane fare as well?
0:10:36 > 0:10:39She's hoping to tempt her diners with spicy salmon fishcakes
0:10:39 > 0:10:43with tomato salsa served on a bed of dressed leaves,
0:10:43 > 0:10:46or goat's cheese souffles in filo pastry
0:10:46 > 0:10:51with caramelised onion marmalade and balsamic dressing on mixed leaves.
0:10:51 > 0:10:53You can't go wrong with fishcakes.
0:10:53 > 0:10:58I'm spicing mine up a bit, and the souffles I've done many a time and they're always a winner.
0:10:58 > 0:11:02These look fantastic, certainly something I'd order in a restaurant.
0:11:02 > 0:11:04I think I've got a bit of competition here.
0:11:04 > 0:11:05Let's see, shall we?
0:11:05 > 0:11:08And after we've done all that, we should be, er...
0:11:08 > 0:11:10not too many more things to do.
0:11:10 > 0:11:14- OK?- Yeah.- Crack on.
0:11:14 > 0:11:17Our tiny dynamo had her team hard at it all day.
0:11:17 > 0:11:19Going to start cracking the whip now.
0:11:19 > 0:11:23They prepared both starters hours before the diners arrived.
0:11:23 > 0:11:28I'm making the roux for the goat's cheese souffle, so I'm just melting the butter,
0:11:28 > 0:11:30then I'll add the plain flour,
0:11:30 > 0:11:34cook off the flour. There's nothing worse than undercooked flour. It tastes awful.
0:11:34 > 0:11:37Catherine, could you just pour this in gradually for me?
0:11:37 > 0:11:40Catherine was put in charge of the goat's cheese souffles,
0:11:40 > 0:11:44closely monitored by Jane.
0:11:44 > 0:11:48And once her roux passed muster, egg yolks, chives, goat's cheese and
0:11:48 > 0:11:52egg whites were added to the mixture and then popped into the oven.
0:11:52 > 0:11:57Just remember to put a bit more goat's cheese on top.
0:11:59 > 0:12:03Once the souffles cooled, Catherine was back in action making the parcels...
0:12:03 > 0:12:08a square of filo, then the souffle and some extra cheese for luck,
0:12:08 > 0:12:10with every move carefully watched by Jane.
0:12:10 > 0:12:14Don't forget the cheese or you'll be in trouble, Catherine!
0:12:14 > 0:12:17So, with the souffles ready to just pop in the oven later,
0:12:17 > 0:12:20Jane delegates more tasks to Catherine.
0:12:20 > 0:12:23- If we try and do half of the fishcakes each go...- Yeah.
0:12:23 > 0:12:26- Take it away, Catherine.- Yeah.
0:12:26 > 0:12:28Do you want me to put half in here?
0:12:28 > 0:12:33The spicy fishcakes are a combination of salmon, potatoes, spring onions, cheese and spices.
0:12:33 > 0:12:36The consistency needs to be just right...
0:12:36 > 0:12:40not too wet and with just the right amount of fish.
0:12:40 > 0:12:43If you cut them out, put them through the flour,
0:12:43 > 0:12:47through the breadcrumbs, keeping the shape because they are quite soft,
0:12:47 > 0:12:50and then onto the baking tray, and then we can fry them.
0:12:50 > 0:12:52Perfect! That's the worst bit there.
0:12:52 > 0:12:54- You've got it all on your fingers! - Yeah!
0:12:54 > 0:12:58So while Jane rules the roost, her helpers get their hands dirty.
0:12:58 > 0:13:00I like her style!
0:13:02 > 0:13:06Having got someone else to prepare her starters in advance, all she needs to do is pop them
0:13:06 > 0:13:12in the oven as orders come in, but worrying seems to be a big part of Jane's job.
0:13:12 > 0:13:15Just... not stressed but, yeah, getting a bit.
0:13:15 > 0:13:18Not very stressed, just slightly stressed.
0:13:18 > 0:13:20I want the starters to go out.
0:13:20 > 0:13:24Right, table four... their order.
0:13:24 > 0:13:27Let's concentrate on the starters now.
0:13:27 > 0:13:31- Three ordered first so we need to get theirs out first.- Right.
0:13:31 > 0:13:37With just two souffles, those eight spicy fishcakes really need to do the business.
0:13:37 > 0:13:41They're not that spicy but they've a bit of Cajun spice
0:13:41 > 0:13:43which has got loads of different blends, you know.
0:13:43 > 0:13:46It's quite nice. A bit of smoked paprika.
0:13:46 > 0:13:48So it's not mega spicy.
0:13:48 > 0:13:51Well, as long as it didn't say "mega spicy fishcakes"
0:13:51 > 0:13:54on the menu, you should be fine.
0:13:54 > 0:13:58- Can you open the door, please? - Yes, of course. One fishcakes, one goat's cheese.
0:13:58 > 0:14:01OK. Ooh! Whoops!
0:14:01 > 0:14:03Bit of nerves and some butter-fingers.
0:14:03 > 0:14:06Oh, well, never mind. Knock it back into shape
0:14:06 > 0:14:10and hopefully no-one will be any the wiser. I won't tell.
0:14:10 > 0:14:14- Fishcakes spicy enough, sir?- How is everything with your starters?
0:14:14 > 0:14:17- It's a bit sloppy.- Right, OK.
0:14:17 > 0:14:19This is beautiful.
0:14:21 > 0:14:24- This is beautiful. - It's not horrible.
0:14:24 > 0:14:25OK. No, no, that's good.
0:14:25 > 0:14:29Not horrible? Hardly a ringing endorsement.
0:14:29 > 0:14:30I had the fishcake.
0:14:30 > 0:14:37I thought it was a bit wet, not firm enough, and too much potato rather than fish.
0:14:37 > 0:14:41And now Paul's got to break the news to the boss.
0:14:41 > 0:14:45Right, the texture that he'd like... maybe felt the pieces a bit too much.
0:14:45 > 0:14:48OK, we're bound to get a few criticisms, aren't we?
0:14:48 > 0:14:55That's the spirit, Jane, but what do the other diners really think behind closed doors?
0:14:55 > 0:14:58For my starter, I had the spicy salmon fishcakes.
0:14:58 > 0:15:04Again, I thought it wasn't spicy, but maybe that's because I
0:15:04 > 0:15:09like really strong-tasting food, and it was slightly, for me, on the...
0:15:09 > 0:15:12I mean, bland may be a bit harsh but
0:15:12 > 0:15:16the flavours I thought could've been a little bit stronger.
0:15:16 > 0:15:19So a touch more spice wouldn't have gone amiss.
0:15:19 > 0:15:22Will the souffle reviews be as deflating?
0:15:22 > 0:15:25I thought it was excellent.
0:15:25 > 0:15:31It was very light, the filo pastry was just fine. It was beautiful.
0:15:31 > 0:15:34It was really light and the sweetness of the onions was really nice with it.
0:15:34 > 0:15:38- It was a really good start.- Well, they certainly rose to the occasion.
0:15:38 > 0:15:42- What a shame only two diners ordered them.- Empty plates!
0:15:46 > 0:15:51Well, clean plates are a pretty good sign at most restaurants,
0:15:51 > 0:15:55but Jane's wet, bland fishcakes weren't to everyone's taste,
0:15:55 > 0:16:02and Dave was so lucky that only two of his diners chose his curried butternut squash soup.
0:16:02 > 0:16:06So what's on his menu for main courses?
0:16:06 > 0:16:10He's hoping to wow his diners with pan-fried duck breast on a bed of
0:16:10 > 0:16:15wilted spinach with smoked aubergine puree and a red-wine reduction.
0:16:16 > 0:16:18Or salmon en croute
0:16:18 > 0:16:24with a champagne, cream and chive sauce served with crushed potatoes.
0:16:24 > 0:16:27I want to cater for fish and meat lovers alike.
0:16:27 > 0:16:30These two dishes have absolutely gone down brilliantly in the past.
0:16:30 > 0:16:33I like the sound of both the main courses
0:16:33 > 0:16:36but, to me, the salmon en croute does sound a bit dated.
0:16:37 > 0:16:39Ooh, don't hold back, Jane!
0:16:39 > 0:16:42Dave started preparing his main course at lunch-time.
0:16:42 > 0:16:47To accompany his duck, he's gone for an unusual smoked aubergine puree.
0:16:47 > 0:16:51What I'm going to do now is smoke the aubergines in this pan.
0:16:51 > 0:16:57I've got Earl Grey tea leaves and all I'm going to do is put the aubergine, after
0:16:57 > 0:17:04having cooked it for 30, 35 minutes, into the pan and the flavour of the tea will infuse into the aubergine.
0:17:04 > 0:17:09Mmm, smoking aubergine in tea? That's a new one on me.
0:17:09 > 0:17:14A quick blend, and hey presto, a smoky, tea-infused auberginey puree is born.
0:17:14 > 0:17:17I wonder where he gets his inspiration from.
0:17:17 > 0:17:21I've seen smoked with wood chips more than anything else before,
0:17:21 > 0:17:25and although there's a smoky flavour,
0:17:25 > 0:17:29I don't think it adds a massive intensity so I felt...
0:17:29 > 0:17:32add a bit more flavour to it and just do something that way.
0:17:32 > 0:17:34His other main is a salmon en croute.
0:17:34 > 0:17:37You know, the one Jane thinks is dated.
0:17:37 > 0:17:43But Dave obviously doesn't because he's blown 65 quid on it,
0:17:43 > 0:17:46about a third of his total spend.
0:17:46 > 0:17:49This main course is rather an expensive course.
0:17:49 > 0:17:56The salmon is rather a nice piece of fish and it was a bit
0:17:56 > 0:18:00of a gamble, but I think the actual course will have the wow factor that
0:18:00 > 0:18:04- it deserves.- Well, we'll soon see.
0:18:04 > 0:18:10Once the salmon is flattened, spinach, sole fillet and tiger prawns are piled on before rolling.
0:18:11 > 0:18:16Right, now we're going to finish the salmon en croute off, and it's a case of taking
0:18:16 > 0:18:20the cling film off it and then just wrapping it in the pastry.
0:18:20 > 0:18:24I'm using bought pastry because it is so much easier
0:18:24 > 0:18:27and they do such a wonderful job of making it.
0:18:27 > 0:18:30I wonder if the diners will notice.
0:18:30 > 0:18:33And of course they're all going to love this and want the recipe.
0:18:33 > 0:18:37With Dave's other helper a no-show, Lynn is split between
0:18:37 > 0:18:41the diners and the kitchen, so main course service could be tough.
0:18:41 > 0:18:44Right, we're now going to plate up with the main.
0:18:44 > 0:18:50That pastry looks and sounds a bit dry,
0:18:50 > 0:18:54and Dave's clearly continuing his theme of "size matters"
0:18:54 > 0:18:58with two big slabs being carved up for each of the four diners.
0:18:58 > 0:19:01The pastry's a bit... could've been better, but
0:19:01 > 0:19:05I'm pleased with how it is so it'll be absolutely fine.
0:19:05 > 0:19:09Glad to hear you're pleased, but will your diners be as tickled pink?
0:19:09 > 0:19:14- Talking of which, there are six duck breasts to cook to order.- Look at the size of them duckies!
0:19:14 > 0:19:18I'm cooking them how I want. They're going to be about medium
0:19:18 > 0:19:21to well done, so they'll just be slightly pink in the middle,
0:19:21 > 0:19:23nice and crispy on the outside,
0:19:23 > 0:19:27and everybody should enjoy them the way they are.
0:19:27 > 0:19:32Pretty confident about them being cooked properly and how people will like them.
0:19:32 > 0:19:35Mmm! So they're not going to be cooked to order,
0:19:35 > 0:19:39just the way Dave likes them. It's a novel approach.
0:19:39 > 0:19:41Oh, is that duck medium-rare, Dave?
0:19:41 > 0:19:44Looks like it could still quack to me.
0:19:44 > 0:19:47I'm just trying to get this cut, let it rest.
0:19:47 > 0:19:53The salmon's on the plate, just waiting for the aubergine puree to warm up and then we'll be away.
0:19:53 > 0:19:56But I have made one mistake.
0:19:56 > 0:19:59I've forgotten the spinach and I haven't got time to do it now,
0:19:59 > 0:20:01so it'll have to go out without.
0:20:01 > 0:20:05Yes, but it was on the menu and it doesn't take that long to wilt spinach.
0:20:05 > 0:20:09Seems like Dave's military precision is starting to desert him
0:20:09 > 0:20:13and, if he keeps his diners waiting much longer, they might be next.
0:20:13 > 0:20:16I'd probably say we were waiting for about 45 minutes.
0:20:16 > 0:20:20I think if I was in a restaurant, I might've said something at that point.
0:20:20 > 0:20:24That means I think we're running a little bit behind.
0:20:24 > 0:20:28- Don't panic!- I'm not panicking. I'm just waiting for you to shimmy it.
0:20:28 > 0:20:30I'm shimmying it. Duck's about to go on.
0:20:30 > 0:20:32Yeah, come on, Dave, shimmy it!
0:20:32 > 0:20:36Your spinach may not have wilted but your guests are showing signs.
0:20:36 > 0:20:41I just get a little bit peeved that you tend to forget something, but unfortunately
0:20:41 > 0:20:44that's the way it is, and there's not a lot I can do about it.
0:20:48 > 0:20:51Just go with it and do the best you can.
0:20:51 > 0:20:55It's a household kitchen and not a restaurant.
0:20:55 > 0:21:00It might be a bit late in the day to be worrying about that, but at least your guests have now been fed.
0:21:00 > 0:21:04So pink duck on a bed of fresh air with aubergine smoked with tea...
0:21:04 > 0:21:05what's the verdict?
0:21:05 > 0:21:08For my main course, I had the duck and that was
0:21:08 > 0:21:12supposed to be on a bed of spinach which I couldn't find, unfortunately.
0:21:12 > 0:21:14That must've been hidden somewhere.
0:21:14 > 0:21:19The aubergine puree, smoked, wasn't my favourite,
0:21:19 > 0:21:23and the meat, whilst very tender, um...
0:21:23 > 0:21:26a bit cold to be truthful. A bit cold.
0:21:26 > 0:21:29To my taste, it was a little bit undercooked.
0:21:29 > 0:21:34Duck breast is quite fatty but it was a bit too fatty for me,
0:21:34 > 0:21:38and it was only just cooked in the middle. Eugh!
0:21:38 > 0:21:43The smoky aubergine had got into the duck, really,
0:21:43 > 0:21:45so that was quite smoky as well.
0:21:45 > 0:21:49Too smoky to eat. Sorry!
0:21:49 > 0:21:54The aubergine puree was a bit smoky for me, a bit like a cigarette stub.
0:21:54 > 0:21:56A cigarette stub?! Oh, no!
0:21:56 > 0:22:03- Maybe that pricey salmon en croute will land more compliments. - It's absolutely delicious.
0:22:03 > 0:22:08There's possibly too much of it so I may struggle to finish, but it's absolutely lovely.
0:22:08 > 0:22:11There's a lot of it, too much. I think we could've done just with the one.
0:22:11 > 0:22:14It's a bit much. It was nice.
0:22:14 > 0:22:17The salmon's a little bit chewy, I have to say.
0:22:17 > 0:22:21I could eat it again, but obviously just the one.
0:22:21 > 0:22:23Too big and a bit chewy.
0:22:23 > 0:22:25Oh, that could cost him.
0:22:25 > 0:22:28But Dave's still fretting about that forgotten spinach.
0:22:28 > 0:22:32Yeah, I'm sure I'll be forgiven for the oversight of the green stuff on the plate.
0:22:32 > 0:22:35Nobody likes green stuff anyway, do they?
0:22:35 > 0:22:37I think that could be the least of your worries, Dave.
0:22:37 > 0:22:40Over at Jane's, she's still on those heels.
0:22:40 > 0:22:42I'm in pain just watching her!
0:22:42 > 0:22:46For her main, she's serving ostrich fan fillet
0:22:46 > 0:22:50with a red-wine jus, crushed pepper and a juniper berry crust,
0:22:50 > 0:22:54served with potato fondant, sauteed cabbage and wilted spinach -
0:22:54 > 0:22:56hope she doesn't forget hers! -
0:22:56 > 0:23:00and a root-vegetable infusion of carrot, swede and peas.
0:23:00 > 0:23:05Or pan-roasted pheasant wrapped in bacon, a mash duo, thyme and
0:23:05 > 0:23:10cider sauce, caramelised shallots, parsnip crisps and green beans.
0:23:10 > 0:23:12For mains, I'm showing off a bit.
0:23:12 > 0:23:15I'm going to do ostrich, which obviously is quite unusual but
0:23:15 > 0:23:19I'm sure, when people try it, they will love it cos it is delicious,
0:23:19 > 0:23:24and if it's too adventurous for them, then they can always try my locally shot pheasant.
0:23:24 > 0:23:26I'd like to go to her restaurant!
0:23:26 > 0:23:30But it is all meat at the end of the day so there's no real choice for non meat eaters.
0:23:30 > 0:23:32Mmm, it might be a bit of a gamble,
0:23:32 > 0:23:37and this time it's Paul who's landed with the dirty work.
0:23:37 > 0:23:40Jane only uses the freshest ingredients,
0:23:40 > 0:23:41and you can't get much fresher...
0:23:41 > 0:23:45than just shot out of the sky.
0:23:45 > 0:23:48What we want to use today is just the breast so, to save us
0:23:48 > 0:23:51a lot of time so we don't need to pluck the bird,
0:23:51 > 0:23:54I'm just going to push the wings out to start with...
0:23:54 > 0:23:58Paul's been given the grisly task of de-breasting the pheasant.
0:23:58 > 0:24:01I guess his dentistry skills should come in handy.
0:24:01 > 0:24:03Looking to make just a little incision...
0:24:05 > 0:24:08..and there we have
0:24:08 > 0:24:11nice pheasant breast. That's probably from where it was shot
0:24:11 > 0:24:15yesterday, so we'll be careful when we're cooking it, check there's no shot in that bit.
0:24:15 > 0:24:20Still, if someone cracks a tooth, at least there'll be a dentist in the house.
0:24:20 > 0:24:24- The pheasant is wrapped with bacon and thyme.- The bacon adds another flavour cos I was very...
0:24:24 > 0:24:28The pheasant was only shot yesterday.
0:24:28 > 0:24:31We don't like gamey things, do we, Paul?
0:24:31 > 0:24:34Not all people have tried it, but if you wrap it in bacon, it
0:24:34 > 0:24:37gives that sweetness and crispness, and it's a very familiar flavour.
0:24:37 > 0:24:42So, also then when they taste the pheasant with it, I think it just makes it nicer.
0:24:42 > 0:24:46It's then fried in garlic and thyme before baking to order
0:24:46 > 0:24:49but, at just a day old, will it be too bland?
0:24:49 > 0:24:51I know it's a bit unusual, my menu,
0:24:51 > 0:24:54but once you taste it, it's not too bad!
0:24:54 > 0:24:58With ostrich or pheasant, meat or meat, there's not much room
0:24:58 > 0:25:02for the faint heart, so let's hope her diners are confirmed carnivores.
0:25:02 > 0:25:07This is the fan fillet from the ostrich, so just around the wing.
0:25:07 > 0:25:09Just going to season them now
0:25:09 > 0:25:12with some salt.
0:25:12 > 0:25:16We've got crushed black peppercorns and juniper berries.
0:25:16 > 0:25:21Once coated, the low-fat ostrich steaks are sealed and put to one side until service.
0:25:24 > 0:25:28I know these two dishes are good. They're going to be different.
0:25:28 > 0:25:32I wanted to be different just a bit, so I'm
0:25:32 > 0:25:35a little nervous but confident once they try it they will love it.
0:25:35 > 0:25:39So orders are in and Jane, our high-heeled cooking machine,
0:25:39 > 0:25:41is poised for action and,
0:25:41 > 0:25:46unlike Dave, she's checked how her diners want their meat cooked.
0:25:46 > 0:25:50So I was hoping they'd all want them the same, but it's no problem.
0:25:50 > 0:25:54We're allowing a few minutes in between. Um...
0:25:54 > 0:25:59I think in about a minute's time we'll be putting the medium-rare in.
0:25:59 > 0:26:03- Was it medium-rare and?- Medium.
0:26:03 > 0:26:05Now there's the pheasant to cook.
0:26:05 > 0:26:08Six pheasants, and I'm
0:26:08 > 0:26:11going to do one for good luck just in case anything goes wrong!
0:26:11 > 0:26:13Timings are going to be crucial.
0:26:13 > 0:26:16- Let me know when you want me to start heating them.- I'd start them now.
0:26:16 > 0:26:18- Just under well done.- Yeah.
0:26:19 > 0:26:22I'd do higher setting for four minutes.
0:26:22 > 0:26:27- Do you want me to do the swede mash as well?- All the tables are cleared. - Is the medium ostrich there?
0:26:27 > 0:26:29No. I've lost my ostrich!
0:26:29 > 0:26:34- But she's taking it all in her stride.- Five on that so two more for the onions.
0:26:34 > 0:26:40I want some butter and plain flour mixed together, please, equal quantities of each. Not too much.
0:26:40 > 0:26:45- Four minutes on 900, please. - Would you like some butter in the mashed potatoes?- Yes, please.
0:26:45 > 0:26:47What should be heating in here now?
0:26:47 > 0:26:50- Potatoes.- Is that on high?- Yeah.
0:26:50 > 0:26:54Get those covered again so they don't burn. That needs more cling film and it needs to go back in.
0:26:54 > 0:26:56Yeah, could you stir it round?
0:26:56 > 0:27:00Blimey, there's no doubting who's the boss.
0:27:00 > 0:27:03Medium. Nearly rare. These need a couple of minutes.
0:27:03 > 0:27:07Don't get the plates out yet. These need a couple of minutes to rest.
0:27:07 > 0:27:09Could you put foil over those, please?
0:27:09 > 0:27:13I don't want to start serving anything that you're not confident is hot enough.
0:27:13 > 0:27:15- Yeah, we checked them all.- Yeah.
0:27:15 > 0:27:19- Can I have two plates, please?- Yeah.
0:27:19 > 0:27:23But when it comes to plating up, Jane suddenly shows her softer side.
0:27:23 > 0:27:26When people are eating, you want them to have a nice experience,
0:27:26 > 0:27:29and I don't know what they're going to think of this when it goes out.
0:27:29 > 0:27:31They might think it's a pile of rubbish.
0:27:31 > 0:27:35I hope they don't, but I don't feel as confident as I did
0:27:35 > 0:27:39a few hours ago because, suddenly, the pressure's on.
0:27:39 > 0:27:42You've got to get it out and you're just getting it out,
0:27:42 > 0:27:46you know, whether it's perfect or not, and it's just going out.
0:27:46 > 0:27:48And I hope it is, but...
0:27:48 > 0:27:51One of each, well done.
0:27:51 > 0:27:54- That's the ostrich.- Thank you.
0:27:54 > 0:27:58And, after more than 13 hours of crippling stiletto chic,
0:27:58 > 0:28:00Jane finally comes back down to earth.
0:28:00 > 0:28:03That's got to be some sort of chef in heels record.
0:28:03 > 0:28:06My feet hurt!
0:28:06 > 0:28:09Quarter past eight. That's not bad going, is it?
0:28:11 > 0:28:16- Anyone vomiting?- No, everyone's smiling and seems happy.- Really?
0:28:16 > 0:28:19- Yeah.- Look at the mess!- I know.
0:28:19 > 0:28:23I hope the pheasant hasn't given anyone lead poisoning.
0:28:23 > 0:28:25Very good.
0:28:25 > 0:28:27It's lovely.
0:28:29 > 0:28:33I've never tried pheasant before, but in my opinion it was a bit fatty.
0:28:33 > 0:28:34I think I chose the wrong thing.
0:28:34 > 0:28:38If I were to have it again, I think I'd go for the ostrich next time.
0:28:38 > 0:28:39It was more like steak.
0:28:39 > 0:28:45The presentation was absolutely spot on, you know, as a top-class restaurant would present their food.
0:28:45 > 0:28:51Different colours, different flavours, it was hot, and I really enjoyed it, yeah.
0:28:51 > 0:28:55Yeah, I got the pheasant for my main course. It's not that
0:28:55 > 0:28:58it wasn't... you know. I mean, I think it's personal
0:28:58 > 0:29:04preference, the taste, and it just wasn't really for me but, yeah, the presentation of it was nice.
0:29:04 > 0:29:06It's just not my cup of tea.
0:29:06 > 0:29:09So mixed reactions for the pheasant.
0:29:09 > 0:29:13Maybe the ostrich will pass with flying colours.
0:29:13 > 0:29:16Mm, it's quite nice. I've never had ostrich before at all.
0:29:16 > 0:29:23Um... for a funny-looking bird that you normally see on safari and things, it was actually...
0:29:23 > 0:29:25It surprised me. It was quite nice.
0:29:25 > 0:29:28I've never had it before either, so I think
0:29:28 > 0:29:31I'll be ordering it again next time I go out. It's very nice.
0:29:31 > 0:29:37I'm really relieved that I've got the mains out cos that is so stressful.
0:29:37 > 0:29:44I'm absolutely... Any chef that does this for a living, I'm impressed, because it's so intense.
0:29:44 > 0:29:46Yeah, empty plates!
0:29:50 > 0:29:54Don't tell me she's back in those heels again!
0:29:54 > 0:29:56That wasn't too bad.
0:30:00 > 0:30:02So both of Jane's birds
0:30:02 > 0:30:05went down pretty well in the end, even though
0:30:05 > 0:30:10one of her diners thought the ostrich should still be wandering around a game reserve in Africa.
0:30:10 > 0:30:15And Dave's struggling valiantly on, even though he's one man down
0:30:15 > 0:30:18in the kitchen and he forgot to put on the green stuff.
0:30:18 > 0:30:22So now it's down to the grand finale - desserts,
0:30:22 > 0:30:27and Dave's serving ginger meringues with balsamic strawberries
0:30:27 > 0:30:32or poached pears with rich chocolate sauce and amaretto cream.
0:30:32 > 0:30:34This is a choice of rich or light,
0:30:34 > 0:30:37the rich being the pear and chocolate, the light being
0:30:37 > 0:30:39the combination of ginger,
0:30:39 > 0:30:43balsamic and strawberry which is surprisingly good.
0:30:43 > 0:30:47To me, balsamic vinegar should go with salad, not strawberries,
0:30:47 > 0:30:50and I'm sure the poached pears with chocolate sauce is delicious,
0:30:50 > 0:30:53but chocolate just doesn't rock my boat, I'm afraid.
0:30:53 > 0:30:58Well, luckily it's not YOUR boat that needs rocking, Jane.
0:30:58 > 0:31:03Dave's chosen pretty simple desserts that he prepared just a few hours before the diners arrived.
0:31:03 > 0:31:08What I'm doing now is I'm preparing the pears for one
0:31:08 > 0:31:12of the desserts which is a white-wine soaked pear.
0:31:12 > 0:31:17His poached pears are peeled and infused with white wine, sugar and cinnamon.
0:31:17 > 0:31:20I'm going to cook these off for about 40 minutes so that the
0:31:20 > 0:31:24pears actually take on the flavour of the juice that's in there.
0:31:24 > 0:31:27To perfect his second dessert, the ginger meringues,
0:31:27 > 0:31:30he's practised them until they were perfect.
0:31:30 > 0:31:35Hopefully the meringues are going to be crispy on the outside and marshmallowy on the inside.
0:31:35 > 0:31:37Egg whites are whizzed up in a dry bowl
0:31:37 > 0:31:40before adding the sugar and ginger.
0:31:40 > 0:31:42OK, for the ginger now.
0:31:42 > 0:31:47Not too much, otherwise it'll be overpowering, but you just want that hint of ginger.
0:31:47 > 0:31:51With meringues, it's not only the taste but it's also that all-important texture.
0:31:51 > 0:31:55Meringues can be a dessert that you either love or hate, and I think to love it
0:31:55 > 0:31:58you've got to have something that's slightly different about it, and
0:31:58 > 0:32:02keeping the centre nice and chewy and marshmallowy is just right.
0:32:02 > 0:32:08After their long wait for their mains, the diners won't want to hang around for their puds.
0:32:08 > 0:32:10All Dave has to do are a few final flourishes.
0:32:10 > 0:32:16There's the amaretto cream to complement his poached pears, and then the chocolate hit.
0:32:16 > 0:32:20And this is just simply dark chocolate, melted.
0:32:20 > 0:32:22And they're good to go.
0:32:22 > 0:32:25On to the meringues. A dollop of fromage frais
0:32:25 > 0:32:29sweetened with icing sugar, and those balsamic strawberries.
0:32:29 > 0:32:34This is balsamic vinegar sweetened off with sugar, and strawberries just warmed through,
0:32:34 > 0:32:38and these are now just going to sit on top of the meringue, and we'll be good to go for dessert.
0:32:38 > 0:32:44And while Jane thinks balsamic is for salads not strawberries, Dave thinks he's onto a winner.
0:32:44 > 0:32:46It's something we've had before.
0:32:46 > 0:32:52When you think of it, balsamic's very strong and you just wouldn't imagine it would go together,
0:32:52 > 0:32:56but actually it works very well together, and with the hint of ginger in the meringues as well,
0:32:56 > 0:33:02it actually cuts through and makes it all very edible.
0:33:02 > 0:33:06Now Dave's on the final furlong, it seems things are back on track
0:33:06 > 0:33:09in the kitchen, and with the desserts safely dispatched,
0:33:09 > 0:33:13he thinks it's time for an early celebration.
0:33:13 > 0:33:15Could do with a stiff drink!
0:33:18 > 0:33:20No, it's only sparkling mineral water.
0:33:20 > 0:33:23Maybe you should wait for some feedback before you hit
0:33:23 > 0:33:27the hard stuff, starting with a word about those chocolaty pears.
0:33:27 > 0:33:30Delicious. Really good. Yeah.
0:33:30 > 0:33:33That's all I can say. They're really good!
0:33:33 > 0:33:36Really, really nice. I could actually eat it again.
0:33:36 > 0:33:38I was tempted to lick the bowl, it was that nice!
0:33:38 > 0:33:41They were absolutely beautiful. Really nice.
0:33:41 > 0:33:44Couldn't quite eat them again, but had to stop my other half
0:33:44 > 0:33:47from licking his plate, just cos we're out in public!
0:33:47 > 0:33:49Absolutely fantastic. Really nice.
0:33:49 > 0:33:54So will the meringues give diners the same urge to lick their bowls?
0:33:54 > 0:33:55Very nice.
0:33:55 > 0:34:00Interesting mix of flavours and the meringue was perfect.
0:34:00 > 0:34:04Hard on the outside and soft on the inside like it should be. Very good.
0:34:04 > 0:34:09After disappointing mains, Dave's desserts have really hit the spot.
0:34:09 > 0:34:12Can Jane come up trumps too?
0:34:12 > 0:34:15She's serving sticky toffee pudding with caramel sauce
0:34:15 > 0:34:17and homemade vanilla ice cream.
0:34:17 > 0:34:20Or towers of hazelnut pavlova
0:34:20 > 0:34:25with poached peaches, mango, mint and a passion fruit coulis.
0:34:25 > 0:34:28I make the best-ever sticky toffee pudding, put it together with
0:34:28 > 0:34:31the vanilla ice cream and caramel sauce
0:34:31 > 0:34:33and it doesn't get any better than that.
0:34:33 > 0:34:37I also think that hazelnut pavlova is so underrated,
0:34:37 > 0:34:40but when you try it, it's absolutely delicious.
0:34:40 > 0:34:42Sticky toffee pudding?
0:34:42 > 0:34:44Isn't that a bit heavy? Hazelnut pavlova?
0:34:44 > 0:34:46That's a posh meringue!
0:34:46 > 0:34:50Jane's self-proclaimed best-ever sticky toffee pudding
0:34:50 > 0:34:54is a rich mixture of butter, sugar, eggs, flour,
0:34:54 > 0:34:56vanilla essence and juicy dates.
0:34:57 > 0:35:00The minute you put your dates in with the water,
0:35:00 > 0:35:02it goes quite sloppy.
0:35:06 > 0:35:09The mixture is spooned into ramekins and baked,
0:35:09 > 0:35:13and Jane has a plan on making service easy.
0:35:13 > 0:35:17When they're cool, I'll just wrap them in cling film, and then literally,
0:35:17 > 0:35:20whoever orders them, it will take minutes cos this
0:35:20 > 0:35:24is literally ready to go then, so it's quite an easy dessert
0:35:24 > 0:35:27that you can prepare in advance and then use,
0:35:27 > 0:35:28get ready very quickly.
0:35:28 > 0:35:33Reheating in the microwave might make these puds dry,
0:35:33 > 0:35:36but she's got a sticky toffee sauce to moisten things up...
0:35:36 > 0:35:38a concoction of sugar, butter and cream.
0:35:38 > 0:35:42It sounds mighty rich. Hopefully her diners will pay accordingly.
0:35:42 > 0:35:45It's a big lump of butter so it's a really healthy...
0:35:45 > 0:35:49- very healthy, this dessert! - Oh, yeah, of course it is!
0:35:49 > 0:35:53For her pavlova, she needed to make mini meringues.
0:35:53 > 0:35:58Sugar, cornflour, white wine vinegar and hazelnuts were added to stiffened egg white.
0:35:58 > 0:36:01But with three meringues per fruity tower,
0:36:01 > 0:36:04someone's got his work cut out.
0:36:04 > 0:36:06Like that?
0:36:06 > 0:36:11Mm, they're perfect. Yeah, if you keep them like that, that'll be absolutely fine.
0:36:11 > 0:36:15As Jane had her desserts and pretty much everything else prepped earlier in the day,
0:36:15 > 0:36:19service has ended up being about as pain-free as possible,
0:36:19 > 0:36:24but...cracking open some celebratory bubbly might be a little premature.
0:36:24 > 0:36:27I deserve a glass of pink. Cheers.
0:36:27 > 0:36:29The diners haven't tasted their puds yet.
0:36:29 > 0:36:31- Cheers.- Cheers.
0:36:31 > 0:36:35Table one would like two sticky toffees and one coffee.
0:36:35 > 0:36:40So that's two pavlovas, eight sticky toffee puddings,
0:36:40 > 0:36:44so we made 33 pavlovas and all we need are six!
0:36:44 > 0:36:45- Yeah.- Great!
0:36:45 > 0:36:52If only we'd known, Paul, we could've had like a rest this afternoon.
0:36:52 > 0:36:54Looks like we're having a pavlova party now!
0:36:54 > 0:36:57A pavlova party? Ooh, invite me!
0:36:57 > 0:37:02I think I've got enough passion fruit.
0:37:02 > 0:37:05Jane hollows out the passion fruit into a bowl.
0:37:05 > 0:37:09The towers of hazelnut meringues are held together with cream infused
0:37:09 > 0:37:13with vanilla, and filled with poached peach and chopped mango.
0:37:13 > 0:37:15The finishing touch is a passion fruit coulis.
0:37:15 > 0:37:17I wonder what the diners will make of it.
0:37:17 > 0:37:24- Do you want this sifted on?- Could you sprinkle some icing sugar, please?
0:37:27 > 0:37:31The sticky toffee puddings are blasted in the microwave
0:37:31 > 0:37:34and finished off with a super-sweet toffee sauce
0:37:34 > 0:37:38- and homemade vanilla ice cream.- OK.
0:37:38 > 0:37:41I really hope they enjoy my homemade ice cream.
0:37:41 > 0:37:47- And Jane decides to deliver these personally.- Thank you.
0:37:47 > 0:37:51It's a pleasure. I hope you've all enjoyed your meal. Dare I come in?
0:37:51 > 0:37:53JANE LAUGHS
0:37:53 > 0:37:58- I'm really scared! - Thank you very much.
0:37:58 > 0:38:02Have you enjoyed it? Well, it's been quite an experience in there, I can tell you!
0:38:02 > 0:38:06- I don't think I'll repeat it. - Clean plates were coming back in.
0:38:06 > 0:38:08Yeah. There are a few that weren't quite clean.
0:38:08 > 0:38:10I was having a crisis then!
0:38:10 > 0:38:13- Anyway, enjoy your desserts. - Thank you.
0:38:13 > 0:38:19So, with Jane and her team retreating to the kitchen, the diners are left to tuck in.
0:38:19 > 0:38:23Is that sticky toffee pudding one rich dish too much?
0:38:23 > 0:38:28I liked it, it was very tasty, but I just found the sauce too sweet
0:38:28 > 0:38:32and it got the back of my throat, to be honest. It was nice, just slightly heavy.
0:38:32 > 0:38:36It was really lovely. You could tell it was homemade and everything.
0:38:36 > 0:38:41I could do with a few cooking tips from Jane, I think, for my puddings. But, yeah, it was lovely.
0:38:41 > 0:38:45Praise indeed, but will the pavlovas keep her diners sweet?
0:38:45 > 0:38:48One guest's wondering just what's on her plate.
0:38:51 > 0:38:55Mould and frog spawn? Yeah, I can see what they mean, but get it down you, girl.
0:38:55 > 0:38:58You might be pleasantly surprised.
0:38:58 > 0:39:02It tastes lovely. When it first came, I thought the little...
0:39:02 > 0:39:04I think it was passion fruit seeds.
0:39:04 > 0:39:08I thought it looked a little bit like mould on the plate!
0:39:08 > 0:39:11But it was actually the nicest tasting thing on there.
0:39:11 > 0:39:16It was very pleasant in the end. But, no, I'm impressed. Good.
0:39:16 > 0:39:18I enjoyed my pavlova.
0:39:18 > 0:39:23Just enough, very tasty, and I could taste the hazelnuts
0:39:23 > 0:39:26and it was everything I hoped it would be.
0:39:26 > 0:39:28And presentation as well, Thank you.
0:39:28 > 0:39:31All in all, a pretty good round-off to the evening.
0:39:34 > 0:39:38So have Dave and Jane done enough to make a profit?
0:39:38 > 0:39:41Their fate is now entirely in their diners' hands.
0:39:41 > 0:39:47It's up to the guests to decide how much or how little they want to pay for their evening.
0:39:47 > 0:39:51Dave spent £158 on his restaurant,
0:39:51 > 0:39:57so his diners must fork out £16 a head if he's to edge into profit.
0:40:02 > 0:40:04- I would do it again. Would you?- No.
0:40:04 > 0:40:06- Right.- Not without another helper.
0:40:06 > 0:40:08I'll get somebody else to do it.
0:40:08 > 0:40:12So how did his diners rate his efforts?
0:40:12 > 0:40:15The only down point from the evening was the main meal.
0:40:15 > 0:40:18The starter and the pudding and everything else was great.
0:40:18 > 0:40:22The main course was a little bit...
0:40:22 > 0:40:24iffy, really. Not quite cooked to my taste.
0:40:24 > 0:40:27I think all the courses were really nice.
0:40:27 > 0:40:31The main was nice and the starter was fantastic. I think the pudding was really good as well.
0:40:31 > 0:40:34I think I've done very well, actually.
0:40:34 > 0:40:37I don't like to blow my own trumpet but, you know,
0:40:37 > 0:40:41It went very well and they seemed very pleased, so yeah, I think it's gone reasonably well.
0:40:41 > 0:40:44Jane spent £12 less and needs
0:40:44 > 0:40:49to take around £15 a head if she's to have a sniff of a profit.
0:40:50 > 0:40:52Thank you, bye-bye.
0:40:52 > 0:40:55Pleasure. Get the wine out! Yay!
0:40:55 > 0:41:00You know, we actually got a booking for Christmas, so we must've done something right, mustn't we?
0:41:00 > 0:41:03- We're not taking it, though, are we? - Definitely not!
0:41:03 > 0:41:05Did she make the grade?
0:41:05 > 0:41:09I thought the starter let her down slightly, but overall I enjoyed the evening.
0:41:09 > 0:41:12I thought it was above average for a restaurant.
0:41:12 > 0:41:15Really enjoyed it and she was an excellent chef.
0:41:15 > 0:41:18- Good night, thanks very much. - Thanks a lot. Bye. Thank you.
0:41:18 > 0:41:24I'm hoping that we will, at the end of it, actually make even if it's just a slight profit.
0:41:24 > 0:41:25Just a bit of profit.
0:41:25 > 0:41:28- We'll be happy with that, won't we? - Yeah, definitely.- We will be.
0:41:32 > 0:41:33Hooray! You did it.
0:41:33 > 0:41:37You got to the end and people ate, but did you enjoy it?
0:41:37 > 0:41:39- Very much so, yeah. - Did you? What was the best bit?
0:41:39 > 0:41:43I think the whole. It was absolutely fantastic from start to finish.
0:41:43 > 0:41:45Now, your puddings were a real hit.
0:41:45 > 0:41:50The meringue was what everybody wanted the recipe for, but meringue's very easy so,
0:41:50 > 0:41:54- you know...- For an ex-military man, you were incredibly laidback.
0:41:54 > 0:41:55It takes a bit to get me flustered.
0:41:55 > 0:42:00And Jane, from woman to woman,
0:42:00 > 0:42:04my admiration for your stunning shoes, but also that you can cook in them!
0:42:04 > 0:42:08- I have to be in bare feet when I cook.- I wouldn't be able to see cos I'm so small
0:42:08 > 0:42:13and the worktops are too high and my cupboards are too high, so it solves the problem and I look good!
0:42:13 > 0:42:17What was the highlight of the evening for you?
0:42:17 > 0:42:20I was really nervous cos I'm a bit of a show-off and I did ostrich,
0:42:20 > 0:42:24and I thought, "If no-one has the ostrich, what am I going to do?"
0:42:24 > 0:42:26Ostrich soup, ostrich pie!
0:42:26 > 0:42:30Yeah, Vince and the dog would've been getting a lot of ostrich.
0:42:30 > 0:42:34- Right, I'm sure that you'd both like to know if you made any money at all.- Yeah.
0:42:34 > 0:42:39Dave, you spent £158
0:42:39 > 0:42:43and your diners donated £213.
0:42:43 > 0:42:44- Wow.- Pretty good.
0:42:44 > 0:42:47And your profit was 55.
0:42:47 > 0:42:49That's because you spent rather a lot.
0:42:49 > 0:42:51There you go. That's your cash.
0:42:51 > 0:42:54- Thank you.- Give half to your wife. She worked very hard.
0:42:54 > 0:42:56No.
0:42:56 > 0:43:01And, Jane, you spent £146
0:43:01 > 0:43:04and your diners' donations came to £226,
0:43:04 > 0:43:07- so you made a profit of 80 quid. - Wow!
0:43:07 > 0:43:09- I didn't expect that!- Didn't you?
0:43:09 > 0:43:10- No!- It's great. It's great.
0:43:10 > 0:43:13I am amazed. At the start of the day, I was like,
0:43:13 > 0:43:15"They'll all be paying £40 a head."
0:43:15 > 0:43:18As the day went on, I thought, "God, if I just break even!"
0:43:18 > 0:43:22- If they just each leave a fiver, I'll be fine.- Yeah!
0:43:22 > 0:43:25Listen, guys, you both did brilliantly, so thank you.
0:43:25 > 0:43:27And thank you for watching.
0:43:27 > 0:43:29I'll see you next time on Instant Restaurant.
0:43:34 > 0:43:36Subtitles by Red Bee Media Ltd
0:43:36 > 0:43:38E-mail subtitling@bbc.co.uk