0:00:02 > 0:00:07- Two amateur cooks are converting their homes into restaurants. - Good luck. Let's do it.
0:00:07 > 0:00:12- Bring it on.- They've been given just one day and a budget of up to £200.
0:00:12 > 0:00:15We're just starting to lose the edge.
0:00:15 > 0:00:1820 strangers will judge the results.
0:00:19 > 0:00:24If that's what the gentleman wants, that's what the gentleman gets.
0:00:24 > 0:00:28It will be entirely up to them how much or how little they pay.
0:00:29 > 0:00:31I need to re-book. Really good.
0:00:31 > 0:00:34I thought a child had put it together.
0:00:34 > 0:00:40So can the cooks deliver the goods and will either of them make any money?
0:00:46 > 0:00:49Hello and welcome to Instant Restaurant.
0:00:49 > 0:00:52So how would you manage,
0:00:52 > 0:00:55turning your home into a restaurant for one night only
0:00:55 > 0:00:58and then being judged by paying guests?
0:00:58 > 0:01:02Well, that's the challenge our two rival cooks are facing today.
0:01:02 > 0:01:05Will either of them be able to make a profit?
0:01:07 > 0:01:14First up, 48-year-old police inspector Steve Gallant who lives in Felixstowe on the Suffolk coast.
0:01:14 > 0:01:18Tonight's menu is really trying to celebrate local produce
0:01:18 > 0:01:23and the stuff you can buy without importing it in from miles around.
0:01:23 > 0:01:27And you don't get any more local than food from your own back garden.
0:01:27 > 0:01:31If you want food to taste good, you've got to get good ingredients.
0:01:31 > 0:01:34Steve does have previous catering form.
0:01:34 > 0:01:39I have served food to some people I don't know, but it was through a cell window.
0:01:39 > 0:01:41Not the best catering in the world!
0:01:41 > 0:01:47No, but at least those diners couldn't walk out on you, unlike the ones tonight.
0:01:47 > 0:01:53He is cooking against 34-year-old senior administrator Dina Mistry from Manningtree, Essex,
0:01:53 > 0:01:56whose hens will not be on the menu tonight.
0:01:56 > 0:02:01She's called her restaurant "Phood" with a "ph" as she believes a menu should have balance.
0:02:01 > 0:02:04Fresh naan bread is better. You can't reheat them.
0:02:04 > 0:02:10My menu is about bringing people together, it's a traditional Indian way of eating,
0:02:10 > 0:02:13everyone joining in and trying different foods.
0:02:13 > 0:02:17Her love affair with cooking started young.
0:02:17 > 0:02:22I watched everything that my mum did. I picked little bits up along the way.
0:02:22 > 0:02:26That's what makes me the cook I am, experimenting and trying things.
0:02:26 > 0:02:29The cooks don't just have to deliver good food.
0:02:29 > 0:02:34Assisted by two helpers, they must transform their homes into enticing restaurants
0:02:34 > 0:02:40and getting that right could mean the difference between a profit or a loss.
0:02:40 > 0:02:46Steve's theme is clean and simple with a little nod to the day job to keep his diners honest.
0:02:46 > 0:02:49The restaurant tonight, we've called it Pips,
0:02:49 > 0:02:53a reference to the insignia worn by police inspectors.
0:02:53 > 0:02:56We wear two pips on our shoulders, so that gives us the name.
0:02:56 > 0:03:00What we're trying to make it feel like is fairly relaxed.
0:03:00 > 0:03:03It's a little bit more bistro-like, really.
0:03:03 > 0:03:06- We're not really doing gimmicks.- No.
0:03:06 > 0:03:10Just good quality produce, served professionally.
0:03:10 > 0:03:13Patrolling the dining room is fellow copper Darren.
0:03:13 > 0:03:17Darren's working hard at sorting out the front of house
0:03:17 > 0:03:20and making sure everything is clean and laid out lovely.
0:03:20 > 0:03:24I've got some flowers for you to arrange, darling.
0:03:24 > 0:03:27It's a new challenge. I've never served people before.
0:03:27 > 0:03:32I'll treat them how I think I'd like to be treated and we'll see how it goes.
0:03:32 > 0:03:35And second in command is fellow inspector Jim.
0:03:35 > 0:03:42- Work harder.- Clearly following a command structure. We'll do as we're told all day long until we crack it.
0:03:42 > 0:03:47On the clean theme, our boys in blue have gone all white for the night.
0:03:47 > 0:03:54- I think it's Gordon Ramsay that's given him the idea.- I don't know what you're on about.- Done!- Done!
0:03:54 > 0:03:57Over at Dina's, she's hoping her softer pink theme
0:03:57 > 0:04:01and 75 quid's worth of decorations will seduce her diners.
0:04:01 > 0:04:06Nice, big table. Everyone's going to be sitting on one table together,
0:04:06 > 0:04:09everyone trying all the different dishes.
0:04:09 > 0:04:13I'm going to have some lighting and material on the walls.
0:04:13 > 0:04:19And to give it a bit of an "Indiany" theme, it's going to be everybody together and just comfortable.
0:04:19 > 0:04:23I'm trying to work out where to put my dangly bits.
0:04:23 > 0:04:26The colour theme is pink cos I love pink.
0:04:26 > 0:04:30I've got some shiny candelabras and candles and lots of lighting.
0:04:30 > 0:04:34I like lots of little candle lights everywhere to brighten the place up.
0:04:34 > 0:04:41For help, she's keeping it in the family with big sister Sarita in the kitchen.
0:04:41 > 0:04:46We get on really well and I think we'll work well in the kitchen together.
0:04:46 > 0:04:51- Sometimes we agree to disagree. - Well, I am the eldest, so... - Here we go.
0:04:51 > 0:04:57'She's always been the boss. That's what she likes to think and I like to make her think she is the boss.'
0:04:57 > 0:05:01Between me and you, you know, it kind of works both ways.
0:05:02 > 0:05:06Her other helper is husband Midge to knock it all into shape.
0:05:06 > 0:05:09Midge is my secret weapon, yeah.
0:05:09 > 0:05:14I think he'll be the ideal person, really. He'll pull it all together for me.
0:05:14 > 0:05:19My role is going to be watering tonight, serving all the food and drinks,
0:05:19 > 0:05:22and running round, whatever she wants me to do.
0:05:22 > 0:05:25No, that's too much.
0:05:25 > 0:05:29- It's almost a bit Barbie, isn't it? - For God's sake!- No, it's not Barbie.
0:05:29 > 0:05:31- Well, for Essex.- Yeah.
0:05:31 > 0:05:34- We're in Essex.- It is very Essex.
0:05:34 > 0:05:37Barbie's Essex Collection perhaps?
0:05:37 > 0:05:41Both cooks have been given an allowance of up to £200.
0:05:41 > 0:05:46Dina's decided to spend £154 on her restaurant,
0:05:46 > 0:05:49so she needs around £15 a head to break even.
0:05:49 > 0:05:53Steve asked for less than half that, £68.
0:05:53 > 0:05:56He's gambling that simple, home-grown food
0:05:56 > 0:05:59and minimal decorations will pay off.
0:05:59 > 0:06:03He only needs £7 a head to be in profit.
0:06:03 > 0:06:06So it's Bollywood Barbie versus The Boys In Blue,
0:06:06 > 0:06:09Dina's taste of India with a modern twist
0:06:09 > 0:06:13versus Inspector Steve's good, honest, locally sourced food.
0:06:13 > 0:06:16We'll be fine. We can do this.
0:06:16 > 0:06:19Good luck. Let's do it.
0:06:19 > 0:06:22Each restaurant will be judged by ten hungry strangers,
0:06:22 > 0:06:27all living locally and bringing full purses and empty stomachs.
0:06:27 > 0:06:31Get it right and Steve and Dina could be looking at a tidy profit.
0:06:31 > 0:06:37Get it wrong and they could be left looking at nothing but a sink full of dirty dishes.
0:06:37 > 0:06:40- Thank you.- Come in. - We've got a reservation...
0:06:40 > 0:06:44Darren leaps into action to say, "Evening, all."
0:06:44 > 0:06:49As Darren settles the diners, Steve and Jim keep to the safety of the kitchen.
0:06:49 > 0:06:52I think Darren's under a bit of pressure.
0:06:52 > 0:06:57I'm tempted to go out there and help him, but I think I might just get in the way.
0:06:57 > 0:07:02He's doing fine, but it's the diners' opinions that count. First impressions, anyone?
0:07:02 > 0:07:05- I think it's cool. - Very nice. Very homely.
0:07:05 > 0:07:08- It looks very nice.- It's nice.
0:07:08 > 0:07:14- Can we offer you some water? - There's a nice, friendly feel when you walk in first of all.
0:07:14 > 0:07:20It looks lovely. The tables look really good. Hopefully, the food is as good as the tables look.
0:07:20 > 0:07:26Oh, yes, let's hope so, but will Dina's guests be just as taken with her pink palace?
0:07:27 > 0:07:30Good evening. Come in.
0:07:30 > 0:07:37- Yeah, the beads are really nice and all the candles as you come through the door were very nice.- Yeah.
0:07:37 > 0:07:41- Very nice and lit up.- Yeah, it's lovely.- Absolutely beautiful.
0:07:41 > 0:07:47As I just explained, there's ten of you tonight and only one table, so you can sit wherever you like.
0:07:47 > 0:07:52- Does anyone need any drinks opening? - Have you got a bottle opener? - Sure have.
0:07:52 > 0:07:55You can sit anywhere you like.
0:07:55 > 0:07:59When we came in, the little candles, everything was pink.
0:07:59 > 0:08:03- It looked really nice, really welcoming.- Really nice decoration.
0:08:03 > 0:08:08The guests are all in now. They seem like a good bunch, so hopefully they'll get on.
0:08:08 > 0:08:13- All smiling and laughing, so we'll see what happens.- Bring it on.
0:08:13 > 0:08:18So Dina's Barbie Bollywood sparkle seems to have gone down well with her diners,
0:08:18 > 0:08:22whilst it's more softly, softly with Steve's police squad.
0:08:22 > 0:08:24But how will their starters fare?
0:08:24 > 0:08:30Steve's creating a chef's plate, a selection of locally sourced hors d'oeuvres -
0:08:30 > 0:08:34grilled and marinated vegetables, stuffed pomodoro peppers
0:08:34 > 0:08:36and a tomato and feta salad.
0:08:36 > 0:08:40Or grilled figs with goat's cheese and a home-made relish.
0:08:41 > 0:08:44My favourite will be the chef's plate.
0:08:44 > 0:08:50That gives the diners an opportunity to really sample some good quality local produce.
0:08:50 > 0:08:54The starters look lovely and to be honest, I am a bit worried.
0:08:54 > 0:08:57Team Steve was pounding the kitchen beat
0:08:57 > 0:09:00a full four hours before the diners arrived.
0:09:00 > 0:09:05Peppers were lovingly stuffed with soft cheese, onions and mushrooms mercilessly sliced
0:09:05 > 0:09:07and the chef's plate came together.
0:09:07 > 0:09:10That's good. That's good.
0:09:10 > 0:09:16The centre piece to this dish is a tomato salad with heavy emphasis on the tomato.
0:09:16 > 0:09:22I want to do just a tomato and feta salad and you don't want all these seeds in it,
0:09:22 > 0:09:27so I'm hoping I can use these to hold a bit of salad on and that'll look pretty on the plate.
0:09:27 > 0:09:33Or it might look like Red Nose Day has come early! He's stuffing them with feta, onion and basil.
0:09:33 > 0:09:39Someone famous said, "First, feed the eye." If things don't look good, you don't want to eat them.
0:09:39 > 0:09:43I think they'll be OK, but the diners will tell.
0:09:43 > 0:09:46Yes, they will indeed and as Darren takes the orders,
0:09:46 > 0:09:52Steve puts the finishing touches to what he hopes will be a tomato-flavoured triumph.
0:09:52 > 0:09:56It's looking full. It's looking really pleasant.
0:09:56 > 0:10:01Steve wants to make the grilled figs and goat's cheese just as pretty.
0:10:01 > 0:10:05The grilled figs will sit in the middle of this.
0:10:05 > 0:10:09We've just got a bit of olive oil, dressed rocket, a few walnuts.
0:10:09 > 0:10:13These tiny tomatoes add a little bit of colour to that.
0:10:13 > 0:10:15Two on there.
0:10:15 > 0:10:18A drizzle of balsamic and the first starters are on their way.
0:10:18 > 0:10:22This is Table 2, one figs, one plate.
0:10:22 > 0:10:25Beautiful. Thank you very much.
0:10:25 > 0:10:29So what do the diners make of Steve's big red starter?
0:10:29 > 0:10:34The only thing, any criticism at all was the big tomato in the middle.
0:10:34 > 0:10:38No need for it. Most of the flavours were there in the starter.
0:10:38 > 0:10:42It's just that tomato. I'm going to have nightmares about that tomato.
0:10:42 > 0:10:46I had the chef's plate. I thought it lacked a bit in presentation.
0:10:46 > 0:10:50There was too much plate and not enough food.
0:10:50 > 0:10:54Oh, dear. What else are they saying in private?
0:10:54 > 0:10:56I had the chef's plate
0:10:56 > 0:10:59and I thought a child had put it together.
0:10:59 > 0:11:06Oh, that's mean! Does he realise everything he says may be taken down and used against him?
0:11:06 > 0:11:12While the tomato has fallen foul of the diners, in the kitchen, things are starting to fall apart.
0:11:12 > 0:11:14No, disaster! Just dropped a fig.
0:11:14 > 0:11:18After some emergency fig surgery, Steve pops it under the grill.
0:11:18 > 0:11:21A bit of a disaster. Dropped the fig.
0:11:21 > 0:11:26We're sorting it out now, but we're just starting to lose the edge here.
0:11:26 > 0:11:30But with hungry diners waiting, Steve's soon back on the case.
0:11:30 > 0:11:35These are the rescued figs, as it were, so we've had to cook them again,
0:11:35 > 0:11:39which has caused a bit of a problem, but we got there in the end.
0:11:39 > 0:11:44- Happy?- Yeah.- Looking good. Gordon would never have done that.
0:11:44 > 0:11:48Or if he had, there might have been a lot more swearing.
0:11:48 > 0:11:53But now it's out, will the diners give a fig about Steve's second starter?
0:11:53 > 0:11:58The first taste was lovely, but then as you got into it, it was very, very rich.
0:11:58 > 0:12:02And before I got to the end, I'd had enough.
0:12:03 > 0:12:06And I had the fig with the goat's cheese
0:12:06 > 0:12:10which was, on first impressions, really, really nice.
0:12:10 > 0:12:16But as I got halfway through the second fig, I'd had enough. It was a bit too sweet.
0:12:16 > 0:12:19So not a great start for The Boys In Blue.
0:12:19 > 0:12:24Can Dina do any better with her Indian-inspired starters?
0:12:24 > 0:12:28She's offering spicy prawns wrapped in pancakes
0:12:28 > 0:12:34or courgette fritters with tomato and coriander chutney.
0:12:34 > 0:12:38My starters are really easy and I really like the prawn pancakes.
0:12:38 > 0:12:42They're packed full of flavour and I know the diners will love them.
0:12:42 > 0:12:45I think the pancakes sound really nice.
0:12:45 > 0:12:51I've a feeling that the courgette fritters may not be too popular. It doesn't sound inspiring.
0:12:51 > 0:12:53Let's see, shall we?
0:12:53 > 0:12:57Dina started just after lunch by collecting eggs.
0:12:57 > 0:13:04So I'm going to use these fresh eggs that have just been laid today for the starter,
0:13:04 > 0:13:06for the egg pancakes with the prawns.
0:13:06 > 0:13:10Nice, fresh eggs, I know exactly where they've come from.
0:13:10 > 0:13:13These are going to be cooked to order.
0:13:13 > 0:13:19I'm going to add the prawns in once I know how many people are having the prawn starter.
0:13:19 > 0:13:25The pancake filling was also made in advance - fried onions with Dina's special mix of spices.
0:13:25 > 0:13:27A bit of garam masala.
0:13:27 > 0:13:29There's a twist on the...
0:13:29 > 0:13:35When you go to an Indian restaurant and you get the prawn puri, the fried bread with prawns on top...
0:13:35 > 0:13:41I thought rather than doing that, this is a healthier option with the thin pancake with the eggs.
0:13:41 > 0:13:46It's my take on an Indian restaurant, but it's a healthy option.
0:13:46 > 0:13:52Dina's other starter is fried courgette fritters made from grated courgettes, carrot and onion,
0:13:52 > 0:13:55mixed with cornflour, spices and water.
0:13:55 > 0:14:01The diners will get three each, so Dina tries to get ahead by making a batch in advance
0:14:01 > 0:14:04with sister Sarita taking on a supervisory role.
0:14:04 > 0:14:09- If eight people want fritters out of the ten...- Yeah.
0:14:09 > 0:14:13- Three times eight is... I know that's a bit difficult.- 24.- Good.
0:14:13 > 0:14:17- How many are we going to have made? - For God's sake!
0:14:17 > 0:14:21You can always count on a sibling to wind you up when you least need it.
0:14:21 > 0:14:23You've been to an Indian restaurant.
0:14:23 > 0:14:26Fortunately, Midge IS being helpful front of house.
0:14:26 > 0:14:30Indian restaurants here are actually Bangladeshi restaurants.
0:14:30 > 0:14:35The food we'll serve you tonight is Indian food, what we eat at home.
0:14:35 > 0:14:40Dina is busy preparing the egg pancakes, ready to be filled when she knows how many.
0:14:40 > 0:14:45The biggest thing is making sure the food goes out steaming hot.
0:14:45 > 0:14:48The last thing you want in a restaurant is cold food.
0:14:48 > 0:14:53- Would you like that door shut when we dish up?- Yeah.- It'll go cold.
0:14:53 > 0:14:56It's all right now. Let's wait for the orders.
0:14:56 > 0:15:00Leaving them on the side with the door open, maybe not the best idea.
0:15:00 > 0:15:04- Two courgettes and the rest prawns. - Yeah, eight.- Eight. That's right.
0:15:04 > 0:15:08Give me numbers. Don't say, "Two courgettes and the rest prawns."
0:15:08 > 0:15:11I'm no good with numbers. Everyone OK for drinks?
0:15:11 > 0:15:17So that's eight spicy prawn pancakes that need to arrive piping hot as quick as you can.
0:15:17 > 0:15:20- That's fine.- So you've got one more to make?- Yeah.
0:15:20 > 0:15:25- Can you just tell me that it's all got the same amount? Are you all right?- Yeah.
0:15:25 > 0:15:31The pressure's on. Dina is the lean, mean rolling machine and Sarita the garnish queen.
0:15:31 > 0:15:34Now it's up to Midge to deliver.
0:15:34 > 0:15:37But can they serve them fast enough?
0:15:45 > 0:15:50We wanted to get everything out hot and all at the same time, so that was a bit panicky.
0:15:50 > 0:15:57Maybe we could have had a better way of dealing with it, but we'll see, as long as everyone's happy.
0:15:57 > 0:15:59- All OK?- Yeah, it's lovely.
0:15:59 > 0:16:03They're eating their starters now and everything's OK.
0:16:03 > 0:16:09The comments are, "Very nice, lovely, thank you very much." So hopefully that's all right.
0:16:09 > 0:16:13But what do the diners really think behind closed doors?
0:16:13 > 0:16:17'I had prawns in egg pancakes.'
0:16:17 > 0:16:23The spiciness was nice, the prawns were lovely, but the meal was cold. The temperature was quite cold.
0:16:23 > 0:16:28'Yeah, I agree with that exactly. It was slightly cold.'
0:16:28 > 0:16:33It almost tasted like a cold omelette wrapped around lovely, tasty, spicy prawns.
0:16:33 > 0:16:40It could have done with being a little bit hotter, although it was really nice and I loved it.
0:16:40 > 0:16:43Oh, dear, cold food isn't good.
0:16:43 > 0:16:45What about the courgette fritters?
0:16:45 > 0:16:51- They were lovely.- Tasty. For a courgette. It's surprising what you can do with a courgette.
0:16:55 > 0:17:00Well, not exactly a flying start for either of our cooks today.
0:17:00 > 0:17:03Dina's guests weren't wild about cold food
0:17:03 > 0:17:08and remarks at Steve's about child-like presentation and giant tomatoes
0:17:08 > 0:17:13weren't what he was hoping to hear either. Maybe things will get better.
0:17:13 > 0:17:17For his mains, Steve's serving Suffolk-reared pork medallions
0:17:17 > 0:17:21in a cream and mushroom sauce with caramelised apple
0:17:21 > 0:17:26or Felixstowe fish stew finished with garlic and parsley.
0:17:26 > 0:17:32This fish stew that we've put together, the flavours in that enhance the flavour of the fish.
0:17:32 > 0:17:34I'm sure the diners will love it.
0:17:34 > 0:17:37I wouldn't order either of these main courses
0:17:37 > 0:17:42and I think the pork might be a bit rich and a bit heavy.
0:17:42 > 0:17:45At Steve's, once a police inspector,
0:17:45 > 0:17:49always a police inspector - team briefing.
0:17:49 > 0:17:54It's half past four. We've got two hours to service. We've got to make sure all the final stuff is done.
0:17:54 > 0:18:00I've got the meat and fish to prep, but we need to make sure we've got everything where it ought to be.
0:18:00 > 0:18:04I think we're almost there, guys, so, brilliant day so far.
0:18:04 > 0:18:08And the important bit is still to come. Thank you.
0:18:09 > 0:18:15They burst into activity. The power I have is amazing, isn't it, eh? What a briefing!
0:18:15 > 0:18:22Briefing over and Steve stops acting like a police officer and starts acting like a celebrity chef.
0:18:22 > 0:18:24Felixstowe fish stew.
0:18:24 > 0:18:30We've got some lovely fish, fresh out the sea. I'll trim this up into nice bite-size pieces.
0:18:30 > 0:18:32He even has his own TV chef tips.
0:18:32 > 0:18:36It's easier to pull the skin and hold the knife.
0:18:36 > 0:18:40Someone clever told me that. I think it must have been someone on telly.
0:18:40 > 0:18:43How long would you cook this for, Gordon, sorry, Steve?
0:18:43 > 0:18:50Even though this is a fish stew, it doesn't mean it has to be stewed for hours. It's going to be great.
0:18:50 > 0:18:52I might have some myself.
0:18:52 > 0:18:58I'm not sure if Steve's cooking this meal or auditioning for his own show! Let's hope it tastes nice.
0:18:58 > 0:19:03We're making the garlic and parsley which is what we'll use to finish the fish stew.
0:19:03 > 0:19:09It doesn't get cooked, the garlic, so it's a big wodge of parsley...
0:19:09 > 0:19:12and a good glug of olive oil.
0:19:12 > 0:19:16Raw garlic garnish? Let's hope there are no vampires in tonight.
0:19:16 > 0:19:19With both mains cooked to order,
0:19:19 > 0:19:22Steve has a lot of last-minute work.
0:19:22 > 0:19:26I've asked you a hundred times, but how many of each am I doing?
0:19:26 > 0:19:31- We are doing four stew and two pork. - OK.- Have you got that now, Chef? - Thanks, Chef.- OK.
0:19:31 > 0:19:37We've got the fish stew just starting, so we've got stock in there, some tomatoes,
0:19:37 > 0:19:39red peppers, onions, paprika.
0:19:39 > 0:19:42Blimey, that's a lot of paprika!
0:19:43 > 0:19:46We've got the pork starting to come together here.
0:19:46 > 0:19:52We've got the pork medallions in there, frying off with mushrooms and shallots.
0:19:52 > 0:19:58Some double cream in there, starting to make the sauce. It's already got sherry and white wine.
0:19:58 > 0:20:03The alcohol will be burnt off, so we won't be getting anybody drunk.
0:20:03 > 0:20:07And Steve's new book The Naked Copper will be out soon(!)
0:20:11 > 0:20:16This is that mixture of garlic and parsley that we whizzed up earlier on.
0:20:16 > 0:20:20This just gives a lovely garlicky finish to it.
0:20:21 > 0:20:26As the plates head out, Steve stops being Gordon and comes over all Rick Stein.
0:20:26 > 0:20:32If they're coming to the seaside, they ought to be prepared to eat some seafood. That's what I think.
0:20:32 > 0:20:36If they can just give it a taste, I think they'll love it.
0:20:36 > 0:20:41- Ready for that one.- One pork, one stew... Two stews. Easy.
0:20:41 > 0:20:46Let's hope so. After all that talk, it's down to the diners to have their say.
0:20:46 > 0:20:53I had the fish stew. It was OK, but it was overpowered by the garlic. There wasn't enough fish in there.
0:20:53 > 0:20:57Not so much of a stew. A little bit disappointed. Too much garlic.
0:20:57 > 0:21:02Couldn't taste the fish. There was fish in there, but... Only other criticism, no seasoning.
0:21:02 > 0:21:05- Any feedback?- No bad feedback.
0:21:05 > 0:21:08Not much good feedback either!
0:21:08 > 0:21:10- Empty.- Empty. Good.
0:21:10 > 0:21:15That's good, empty plates. Either they liked it or they threw it on the floor.
0:21:15 > 0:21:19I'm calmer now. I'm glad that we're getting into a bit of a routine.
0:21:19 > 0:21:22And things are kind of coming together.
0:21:22 > 0:21:26Getting the timing sorted, everything should be all right.
0:21:26 > 0:21:29No complaints so far, so it's good.
0:21:29 > 0:21:34- Service! - The second lot of fish stews head out, this time with added paprika.
0:21:34 > 0:21:39Looking good. I thought that looked nice. Looked tasty, appetising.
0:21:39 > 0:21:44Lovely colours. I'm happy with it. Hopefully, they'll enjoy it.
0:21:44 > 0:21:47I do hope so. Shall we see?
0:21:47 > 0:21:52- It's very hot.- Oh, dear! What about Steve's unhappy diner from the first course?
0:21:52 > 0:21:55Wow, that's hot! No, thank you.
0:21:55 > 0:21:59- No?- It's hot.- Hot as in...? - Spicy.- Spicy.
0:21:59 > 0:22:05Still not happy, but this time he goes one better and sends it back to the kitchen.
0:22:05 > 0:22:08- He says it's too spicy.- No problem.
0:22:09 > 0:22:11It's a curry. It's a fish curry.
0:22:13 > 0:22:16Don't ask me to talk.
0:22:16 > 0:22:20It really was far too hot and overall, I have to say, as a dish,
0:22:20 > 0:22:24I'd put it down as very average and probably very amateurish.
0:22:24 > 0:22:27- He can do it less spicy. - Let's go for it.
0:22:27 > 0:22:33Unfazed by the criticisms, Steve keeps his cool, unlike some who tasted the stew.
0:22:33 > 0:22:37It's not to everyone's taste, so I'll just spice down one for him
0:22:37 > 0:22:41and get that out as quick as I can, so he's not waiting too long.
0:22:41 > 0:22:45Actually, all you're getting is just heat.
0:22:45 > 0:22:51- Herbs and spices are supposed to bring out the actual flavour of the food.- That's just killing it.
0:22:52 > 0:22:59It might be bland for my taste, but if that's what the gentleman wants, that's what the gentleman gets.
0:22:59 > 0:23:03Yes, the customer is always right, especially this one.
0:23:03 > 0:23:08- 'I don't think they put that much thought into it.'- That's fine.
0:23:08 > 0:23:10Let's face it, it was just...
0:23:10 > 0:23:13Well, I'm living with an excellent cook
0:23:13 > 0:23:16and no, it just didn't cut it for me.
0:23:16 > 0:23:20No, not enough preparation, not enough thought.
0:23:20 > 0:23:23Will the pork go down any better?
0:23:23 > 0:23:27'I had the pork medallions and they were very, very nice.'
0:23:27 > 0:23:32The pork was cooked extremely well and the sauce that went with it was absolutely fantastic.
0:23:32 > 0:23:38The apples are really nice. 'I had the pork. It was lovely. I have no complaints.'
0:23:38 > 0:23:42The sauce was really nice. Absolutely lovely.
0:23:42 > 0:23:48Phew! It looks like the pork may have saved Steve's bacon and calm has returned to the kitchen.
0:23:48 > 0:23:54The stress levels are back down again. They peaked a little bit as we were cooking those main courses.
0:23:54 > 0:23:59One came back, a little too spicy on the fish stew, but hey, that's the way things go.
0:23:59 > 0:24:03So, ultimately, back where we ought to be, feeling good.
0:24:03 > 0:24:09You just can't keep a good man down, can you? Let's hope Dina is feeling as chipper.
0:24:09 > 0:24:14Continuing her theme, she's offering her diners a selection of Indian dishes,
0:24:14 > 0:24:16made from her own recipes.
0:24:18 > 0:24:23A mutton curry, chilli paneer and a spinach and potato curry
0:24:23 > 0:24:27with home-made naan bread and fresh boiled rice.
0:24:27 > 0:24:31The guests are invited to fill their own traditional platters.
0:24:31 > 0:24:35These dishes are some of the dishes that we would eat at home.
0:24:35 > 0:24:40They won't be familiar to my diners, but they'll enjoy the new tastes and flavours
0:24:40 > 0:24:43and be really excited with the different choices.
0:24:43 > 0:24:47I love Indian food and that does sound like a really nice meal.
0:24:47 > 0:24:52But will the diners be prepared to pay a premium for an Indian meal?
0:24:52 > 0:24:54We'll find out soon enough.
0:24:54 > 0:24:58To ease the pressure later on, Dina cooks the dishes in advance
0:24:58 > 0:25:01and stores them in re-heatable foil trays.
0:25:01 > 0:25:06Maybe it was tactical for me to say, "All my dishes are out on the table, they're ready to go."
0:25:06 > 0:25:11She's cooking mutton, not a meat some of her diners will be used to.
0:25:11 > 0:25:16The mutton is on the bone, really important because that is where the flavour comes from.
0:25:16 > 0:25:22It'll be stewed for several hours in a mixture of softened onions, garlic, ginger and chillis
0:25:22 > 0:25:27that have been cooked with tomato puree and a unique blend of spices.
0:25:27 > 0:25:30We've got the famous garam masala which has been made...
0:25:30 > 0:25:34This one has been made by Sarita's mother-in-law
0:25:34 > 0:25:37and it's a blend of lots of different spices
0:25:37 > 0:25:42like cloves, cinnamon, peppercorns, cardamom pods, all those bits...
0:25:42 > 0:25:47They're all blended down to make this famous secret recipe, garam masala.
0:25:47 > 0:25:50Every family has their own recipe.
0:25:50 > 0:25:53The chopped meat is added to the sauce.
0:25:53 > 0:25:58I'm going to add some water to that and I'm going to put the lid on.
0:25:58 > 0:26:01I'll put it in the oven for a good three hours
0:26:01 > 0:26:05and let all the spices and all the flavours infuse.
0:26:05 > 0:26:11Serving an unfamiliar meat on the bone is doubly risky if she ends up with picky diners.
0:26:11 > 0:26:15She's also making a chilli paneer made from Indian cheese,
0:26:15 > 0:26:19something else that might be a new experience for her paying guests.
0:26:19 > 0:26:23It's pretty tasteless unless you add something to it.
0:26:23 > 0:26:27It's probably got the consistency of tofu.
0:26:27 > 0:26:29Tofu is a bit softer. This is quite hard.
0:26:29 > 0:26:34The paneer is coated in spices and stir-fried with onion and peppers
0:26:34 > 0:26:39and cooked in a light sauce of tomato puree with fruity and soy sauces.
0:26:39 > 0:26:45I'm going to let that chilli paneer... Just leave that there and put the lid on it.
0:26:45 > 0:26:48And again give it some time to cook.
0:26:48 > 0:26:52Her third dish is sauteed new potatoes cooked in spices
0:26:52 > 0:26:57and popped into a takeaway tray lined with spinach and kept warm for later.
0:26:57 > 0:27:03She even cooked her rice in advance, so she shouldn't be under too much pressure.
0:27:03 > 0:27:09Yeah, tonight should be fine because of the fact that... It's all in the preparation now.
0:27:09 > 0:27:15As long as they're organised and get things done now, tonight should be a doddle. Should!
0:27:15 > 0:27:17Famous last words?
0:27:17 > 0:27:22With all her dishes already cooked, Dina just has to make the naans.
0:27:22 > 0:27:25Fresh naan bread is better. You can't reheat them.
0:27:25 > 0:27:30The dough is all ready to go. I just need to roll them out.
0:27:30 > 0:27:33- Sounds easy. - A bit ambitious, but hey!
0:27:33 > 0:27:35When you take it, just stretch it a bit.
0:27:35 > 0:27:40I think what's happening is they're just springing back.
0:27:40 > 0:27:43The perfect naan should be nice and chewy.
0:27:43 > 0:27:47Get it wrong and it could end up dense and doughy.
0:27:47 > 0:27:52Fortunately, all that's left to do with the main course is serve them up.
0:27:52 > 0:27:55Here's hoping they're red-hot!
0:27:55 > 0:27:57Coriander on the top to garnish.
0:27:57 > 0:28:00As many dishes may be unfamiliar to the diners,
0:28:00 > 0:28:06Midge gives them a guided tour of what they're about to eat, complete with a health and safety warning.
0:28:06 > 0:28:12You've got rice, which is the obvious one. That's chilli paneer and you've got mutton curry.
0:28:12 > 0:28:16The mutton curry has got bones in, so don't crunch right into it.
0:28:16 > 0:28:19It just tastes better.
0:28:19 > 0:28:25Good work, Midge, though not apparently good enough for Dina who has a few suggestions of her own.
0:28:25 > 0:28:28Say things like, "Help yourselves, don't be shy."
0:28:28 > 0:28:32- Just say that there's loads more. - Yeah, I have done.
0:28:32 > 0:28:35But Midge is doing pretty well on his own.
0:28:35 > 0:28:37Your little pomegranate...
0:28:37 > 0:28:43It's definitely better coming here than going to a restaurant. The service has been brilliant.
0:28:43 > 0:28:50He's really welcoming, friendly and he's always got a smile on his face, checking that we're OK constantly.
0:28:50 > 0:28:57But Dina keeps up a steady flow of food and instructions from the kitchen.
0:28:57 > 0:29:01- More naan? Shall we do some more naan?- Yeah, they've just taken one.
0:29:01 > 0:29:07You just need to keep there, Midge, so that if the rice needs filling up or anything like that...
0:29:07 > 0:29:11But what do the diners make of Dina's efforts?
0:29:11 > 0:29:17I wasn't that keen on the lamb because it was on the bone, but he said that gave it more flavour.
0:29:17 > 0:29:23It just could have done with being on a warmer plate because it was on a silver platter.
0:29:23 > 0:29:26It looked nice, but it got a bit cold quickly.
0:29:26 > 0:29:29I loved the mutton, but I was very uncomfortable.
0:29:29 > 0:29:33There was quite large bones in some of the pieces of meat.
0:29:33 > 0:29:36We were warned that there would be bones,
0:29:36 > 0:29:40but I still find it surprising when you've got bones in a curry.
0:29:42 > 0:29:45'The mutton curry was nice.'
0:29:45 > 0:29:51- However, I know a lot of people found it difficult cos they had... - Bones.- It was on the bone.
0:29:51 > 0:29:56I sort of managed not to get any of the bones, so it was really good for me.
0:29:56 > 0:29:59And were the home-made naans worth the effort?
0:29:59 > 0:30:05'I liked it all. There was nothing that I didn't like.'
0:30:05 > 0:30:07The naan bread was a bit doughy.
0:30:07 > 0:30:12The naan bread was a bit doughy, but I'm only used to stuff you buy in the supermarket.
0:30:13 > 0:30:19- We're doing well.- Yeah?- Yeah. - Are they going to pay the full whack? That is the question.
0:30:19 > 0:30:21And what about the chilli paneer?
0:30:21 > 0:30:26'I ate all of the choices and the cheese was quite interesting.
0:30:26 > 0:30:32'I would normally steer clear of a paneer because you think a curried cheese won't be very interesting,
0:30:32 > 0:30:34'but it was fantastic, actually.'
0:30:34 > 0:30:37It was one of the best dishes there.
0:30:37 > 0:30:42The best thing there? Result! That should raise some smiles in the kitchen.
0:30:42 > 0:30:46The feedback from dinner is really good. I'm really happy about that.
0:30:46 > 0:30:51Midge is whistling and quite happy. It's the last one. I'm just waiting for the last one.
0:30:51 > 0:30:57- And yeah, I think we're doing quite well. We're OK, Midge? - No, we're doing very well.
0:30:57 > 0:31:00There we go. There's your answer.
0:31:00 > 0:31:06At least Midge is still whistling, but sometimes it's hard work keeping all your diners happy.
0:31:06 > 0:31:12Dina's mutton bones didn't go down well and poor Steve had a bit of a struggle with his fish stew,
0:31:12 > 0:31:16but you have to admire his efforts to keep everyone happy.
0:31:16 > 0:31:18He's putting his best foot forward.
0:31:18 > 0:31:22For his last course, he's offering individual autumn puddings
0:31:22 > 0:31:25or a trio of cop pots -
0:31:25 > 0:31:29a chocolate orange pot, a lemon posset and a sherry trifle.
0:31:29 > 0:31:31'Ello, 'ello, 'ello!
0:31:32 > 0:31:36I think the signature dish amongst the desserts is the trio of pots.
0:31:36 > 0:31:41That gives the diners an opportunity to taste three really delicious desserts.
0:31:41 > 0:31:44I'm sure that'll be a great hit.
0:31:44 > 0:31:49The trio of pots sounds absolutely lovely, but I wouldn't want all three together.
0:31:49 > 0:31:52They could be quite heavy and quite rich.
0:31:52 > 0:31:56So his guests leave with a sweet taste in their mouths,
0:31:56 > 0:31:59Steve started preparing his desserts first thing.
0:31:59 > 0:32:02We'll serve our trio of pots in these little shot glasses,
0:32:02 > 0:32:07so we'll have one with lemon posset, one with a chocolate cup in it,
0:32:07 > 0:32:14then we'll have a miniature sherry trifle in there - a bit challenging to get all the stuff in there.
0:32:14 > 0:32:17So it's got that in here now.
0:32:17 > 0:32:20All we need is 600 millilitres of double cream.
0:32:20 > 0:32:25We're going to add into that some caster sugar, the zest of two lemons.
0:32:25 > 0:32:31Whisk it all up. The acid in the lemon juice will start to set that cream up. Lovely.
0:32:31 > 0:32:37I like it to cool before I pour it in the pots cos otherwise, you get a bit of separation.
0:32:37 > 0:32:43You can't have runny bits at the bottom of your pot. You just wouldn't pay for it, would you?
0:32:43 > 0:32:49- You're right. That's the name of the game.- One, two, three, four, five, six, seven, eight, nine.
0:32:49 > 0:32:54This recipe has never failed, but I've never tried to run a restaurant before.
0:32:54 > 0:32:59There's a first for everything, except perhaps making that grumpy diner happy.
0:32:59 > 0:33:01We'll add the chocolate.
0:33:01 > 0:33:07Steve tackles his chocolate pots with a rich mix of cream, egg yolks, Cointreau and plain chocolate.
0:33:07 > 0:33:11It has to be good chocolate because you'll taste it.
0:33:11 > 0:33:13Next on the dessert conveyor belt...
0:33:13 > 0:33:18We're just doing some little sherry trifles. Again we'll make them in the pots.
0:33:18 > 0:33:21Finally, there are individual autumn puddings,
0:33:21 > 0:33:25packed with blackberries, apples, pears and stale bread.
0:33:25 > 0:33:27Any TV chef tips, Steve?
0:33:27 > 0:33:33I'm using really cheap, really stale, shop-bought white bread. It's the best thing for it, really.
0:33:33 > 0:33:38You can... Everything else just falls apart, really.
0:33:38 > 0:33:40I've got one missing, Jim.
0:33:40 > 0:33:47- No, you haven't. Six.- No, I've got one round thing missing.- What are you like?- I must have eaten it.
0:33:47 > 0:33:50Steve, don't eat the profits,
0:33:50 > 0:33:53but do these desserts taste as good as they look
0:33:53 > 0:33:58and will they make up for that slightly disappointing course that went before them?
0:33:58 > 0:34:01They say the proof of the pudding is in the eating,
0:34:01 > 0:34:05so let's find out, starting with the autumn pud.
0:34:05 > 0:34:07It's actually tasteless, isn't it?
0:34:07 > 0:34:10- There's no taste to that. - Isn't there?- No.
0:34:10 > 0:34:15It's apple rather than blackberries or blackcurrants and redcurrants.
0:34:15 > 0:34:17Thankfully, there's a hung jury.
0:34:17 > 0:34:22I've ordered the autumn pudding and it's very, very nice. Yeah, it's very nice.
0:34:22 > 0:34:27And the grand finale - what do the diners make of the trio of cop pots?
0:34:27 > 0:34:34Two of them were really nice, but the chocolate was far too bitter for my liking, so I didn't eat it.
0:34:34 > 0:34:38I had the cop pots and they were absolutely lovely, scrummy.
0:34:38 > 0:34:44The chocolate was a little bit thick, but it had something very nice in it which made up for that.
0:34:44 > 0:34:49The trifle had something very nice in the bottom as well, so absolutely delicious.
0:34:49 > 0:34:54- So the booze did the trick. - I can't fault it. I would definitely have it again.
0:34:56 > 0:34:58I need to re-book. Really good.
0:34:59 > 0:35:06On that evidence, I think Steve can rest his case, but will Dina's desserts go down as well?
0:35:06 > 0:35:13She's serving shrikhand, a blend of curd cheese, yogurt with saffron, pistachio and almonds...
0:35:14 > 0:35:19..and a carrot halwa, served with pistachios and silver leaf.
0:35:19 > 0:35:23Desserts aren't traditional on an Indian menu,
0:35:23 > 0:35:28but I wanted to experiment with some simple flavours and I think they'll love them.
0:35:28 > 0:35:34I've never tried either before, but I just wonder how they'll go down with the diners?
0:35:34 > 0:35:40Again, Dina prepared her desserts earlier in the day to make her evening as stress-free as possible.
0:35:40 > 0:35:45Sarita made the shrikhand, a mix of curd cheese, yogurt and sugar.
0:35:45 > 0:35:51It goes in the fridge. We'll bring it out probably half an hour before we're going to serve it
0:35:51 > 0:35:53and put on the saffron,
0:35:53 > 0:35:56the cardamom and some chopped nuts.
0:35:56 > 0:36:00I'm sure Midge will be back by then and willing to taste it
0:36:00 > 0:36:05or if he's found out we've already made it, he'll be in the fridge tasting it himself.
0:36:05 > 0:36:08The time is now...4.30.
0:36:09 > 0:36:12It is final pudding time,
0:36:12 > 0:36:15which is the carrot halwa,
0:36:15 > 0:36:20which I have only made once before, so fingers crossed.
0:36:20 > 0:36:26The carrots are cooked in clarified butter before adding cardamom, evaporated milk and sugar.
0:36:26 > 0:36:32Sarita's also offering backseat cookery advice, whether Dina wants it or not.
0:36:32 > 0:36:36Why don't you use caster sugar? It's so gritty, that sugar.
0:36:36 > 0:36:42- I've only got brown caster sugar. - It doesn't matter. Sugar's sugar. - No, you can taste the difference.
0:36:42 > 0:36:48Sarita may be full of advice, but as long as Dina's got the spoon, she calls the shots.
0:36:48 > 0:36:53I'm going to serve it with cream today, just a little drizzle of cream,
0:36:53 > 0:36:56just to add and make it more unctuous.
0:36:58 > 0:37:00I'm always chief taster.
0:37:00 > 0:37:06And as predicted, Midge can't resist a little taste of the shrikhand just to make sure.
0:37:06 > 0:37:08For the diners' sake, obviously!
0:37:08 > 0:37:14I'll have to taste that again in a few hours because the sugar can dissolve and we can add some more.
0:37:14 > 0:37:20Now it's time to get the desserts on the move, if Dina doesn't throttle her sister first!
0:37:20 > 0:37:25- Why did you put the cream on first? - Midge told me to.- No, I didn't.
0:37:25 > 0:37:28- I'd stay well out of it, Midge. - Where's your nuts?
0:37:28 > 0:37:31Blimey, I'd definitely stay out of it!
0:37:31 > 0:37:36- ..You won't tell me. - I thought I did last time. - That's what I started doing.
0:37:36 > 0:37:42With the sisters having a bit of a domestic, Midge delivers the first plates.
0:37:42 > 0:37:46After a few finishing touches, the rest go off to join them.
0:37:49 > 0:37:54But how will the diners react to these weird and wonderful desserts?
0:37:56 > 0:38:01As they wait for the results, even the sisters have stopped squabbling in the kitchen.
0:38:01 > 0:38:07I didn't actually like the dessert. I'm sure it's lovely, but it's not to my taste.
0:38:07 > 0:38:11The suspense is killing them, so they resort to a bit of earwigging.
0:38:11 > 0:38:14What do they say about people who listen at doors?
0:38:14 > 0:38:21I personally didn't like the dessert because of the cardamoms. I'm a chocolate lover, unfortunately.
0:38:21 > 0:38:24It was nice. Yeah, I enjoyed it.
0:38:24 > 0:38:27I probably wouldn't order it again, though.
0:38:27 > 0:38:29LAUGHTER
0:38:29 > 0:38:31You could be a politician!
0:38:31 > 0:38:34You didn't say that, did you? >
0:38:35 > 0:38:41Not a great finale for Dina's Bollywood bistro, but she still gets an encore for her efforts.
0:38:41 > 0:38:44He made it. He was brilliant. LAUGHTER
0:38:44 > 0:38:47And there was one big star of the evening.
0:38:47 > 0:38:52Thank you very much for coming. I hope you've had a lovely evening.
0:38:52 > 0:38:56Steve put in a strong finish, but will it sway the diners?
0:38:56 > 0:39:01You're welcome to stay as long as you want, but if you stay past midnight, you're washing up!
0:39:05 > 0:39:09So, have Dina and Steve done enough to make a profit?
0:39:09 > 0:39:13Their fate is now entirely in the diners' hands.
0:39:13 > 0:39:18It's up to the guests to decide how much or how little they want to pay for their evenings
0:39:18 > 0:39:22and neither cook has any idea how much that might be.
0:39:23 > 0:39:27Steve only spent £68 of his £200 allowance,
0:39:27 > 0:39:31so he needs £7 a head to steal into profit.
0:39:31 > 0:39:34And he's pretty confident he'll do it.
0:39:34 > 0:39:37Yeah, I think we've definitely turned a profit.
0:39:37 > 0:39:41How much, that's a little difficult to say, isn't it?
0:39:41 > 0:39:44People sometimes are very nice to your face,
0:39:44 > 0:39:48but behind your back, they're going, "I didn't rate that."
0:39:48 > 0:39:54A fantastic meal. I thought it was definitely restaurant quality and I would like to come again.
0:39:54 > 0:39:57I thought the meal was absolutely fabulous.
0:39:57 > 0:40:02A very enjoyable evening, apart from the main course. Apart from that, great.
0:40:02 > 0:40:06- The food was average.- One of the worst meals I've ever had.
0:40:06 > 0:40:09I hope you never get pulled over for speeding!
0:40:09 > 0:40:15Potentially, I may do this again, but I'm never giving up the day job to run a restaurant.
0:40:15 > 0:40:18Dina spent more than twice as much,
0:40:18 > 0:40:21a chunky £154 on her restaurant,
0:40:21 > 0:40:26so she needs just over £15 a head to break even.
0:40:26 > 0:40:30So will her diners pay that much for their Bollywood night out?
0:40:31 > 0:40:38All the food was excellent. The main courses, being able to try each different dish was excellent.
0:40:38 > 0:40:43The starters were really good, the service was brilliant, so a very good night.
0:40:43 > 0:40:45A very good meal, well worth it.
0:40:45 > 0:40:51I had a lovely evening. They've looked after us so well. I was a bit let down by the pudding.
0:40:51 > 0:40:54It was lovely, a wonderful evening.
0:40:54 > 0:40:56How do we look?
0:40:56 > 0:41:00That kind of gives you the answer of how we're feeling!
0:41:00 > 0:41:04- A bit tired.- Yeah, my feet are killing me.- But very happy.- Yeah.
0:41:08 > 0:41:13Wow, what a night, guys! You both did absolutely brilliantly.
0:41:13 > 0:41:17And Dina, I loved your Barbie Bollywood restaurant!
0:41:17 > 0:41:21You spent £75 on that. Money well spent?
0:41:21 > 0:41:25I loved every minute of it. I loved the way it looked.
0:41:25 > 0:41:28I loved the pink and the shine and everything else.
0:41:28 > 0:41:30Yeah, really happy with it.
0:41:30 > 0:41:35- What would have been your "super sweat moment"? - Getting the starters out.
0:41:35 > 0:41:42Because I had to make them there and then, I was really concerned they weren't going to go out hot.
0:41:42 > 0:41:49My husband was trying to juggle all these plates. Making sure they all went out hot was my biggest concern.
0:41:49 > 0:41:55- Oh, you've got a lovely husband though!- Very.- Oh, he's handy! - Yes, very good.
0:41:55 > 0:42:00Dina, you were listening to what they said about your desserts. How did that feel?
0:42:00 > 0:42:05Slightly upsetting, but slightly what I expected as well.
0:42:05 > 0:42:11They were experimental dishes that I wanted to try and see what people thought of the flavours and tastes.
0:42:11 > 0:42:14But I'm glad that everyone tried them.
0:42:14 > 0:42:18- How was it for you, Steve? - I'm glad it's over.
0:42:18 > 0:42:24It was certainly a good insight into why I don't want to run a restaurant, really.
0:42:24 > 0:42:28So, Steve, how do you feel about Mr Paprika Man?
0:42:28 > 0:42:31As they say, the customer is always right.
0:42:31 > 0:42:35The guy sent it back because it was too spicy.
0:42:35 > 0:42:40I couldn't find any spice, so I left the paprika out and cooked it again.
0:42:40 > 0:42:44It must have been a bit bland the second time, but there you go.
0:42:44 > 0:42:50Now, Dina, because you are a Barbie girl, you spent £153.99.
0:42:50 > 0:42:53And your lowest donation was £15.
0:42:53 > 0:42:56Your highest was £30.
0:42:56 > 0:43:00- So your profit was £82.- Excellent.
0:43:00 > 0:43:04So, Steve, you spent £68.09
0:43:04 > 0:43:07and your profit was £139.65.
0:43:07 > 0:43:11- There you go.- Brilliant. Would you like the money?- I wouldn't mind.
0:43:11 > 0:43:14- That's yours.- OK.
0:43:14 > 0:43:19- And Dina, there you go. Well done. - Thank you very much. - Thank YOU, Dina.- Excellent.
0:43:19 > 0:43:25Thanks, guys. You did absolutely brilliantly. Incredibly brave. Well done.
0:43:25 > 0:43:29- Thank you.- Thank you very much. Congratulations.- And to you. - Thank you.
0:43:49 > 0:43:53Subtitles by Subtext for Red Bee Media Ltd 2010
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