Episode 17 Instant Restaurant


Episode 17

Two amateur cooks go head-to-head to see if they can create a restaurant in their own homes for one night. It’s a menu of local produce up against a unique take on Indian food.


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Transcript


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-Two amateur cooks are converting their homes into restaurants.

-Good luck. Let's do it.

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-Bring it on.

-They've been given just one day and a budget of up to £200.

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We're just starting to lose the edge.

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20 strangers will judge the results.

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If that's what the gentleman wants, that's what the gentleman gets.

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It will be entirely up to them how much or how little they pay.

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I need to re-book. Really good.

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I thought a child had put it together.

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So can the cooks deliver the goods and will either of them make any money?

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Hello and welcome to Instant Restaurant.

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So how would you manage,

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turning your home into a restaurant for one night only

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and then being judged by paying guests?

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Well, that's the challenge our two rival cooks are facing today.

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Will either of them be able to make a profit?

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First up, 48-year-old police inspector Steve Gallant who lives in Felixstowe on the Suffolk coast.

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Tonight's menu is really trying to celebrate local produce

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and the stuff you can buy without importing it in from miles around.

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And you don't get any more local than food from your own back garden.

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If you want food to taste good, you've got to get good ingredients.

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Steve does have previous catering form.

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I have served food to some people I don't know, but it was through a cell window.

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Not the best catering in the world!

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No, but at least those diners couldn't walk out on you, unlike the ones tonight.

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He is cooking against 34-year-old senior administrator Dina Mistry from Manningtree, Essex,

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whose hens will not be on the menu tonight.

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She's called her restaurant "Phood" with a "ph" as she believes a menu should have balance.

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Fresh naan bread is better. You can't reheat them.

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My menu is about bringing people together, it's a traditional Indian way of eating,

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everyone joining in and trying different foods.

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Her love affair with cooking started young.

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I watched everything that my mum did. I picked little bits up along the way.

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That's what makes me the cook I am, experimenting and trying things.

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The cooks don't just have to deliver good food.

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Assisted by two helpers, they must transform their homes into enticing restaurants

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and getting that right could mean the difference between a profit or a loss.

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Steve's theme is clean and simple with a little nod to the day job to keep his diners honest.

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The restaurant tonight, we've called it Pips,

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a reference to the insignia worn by police inspectors.

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We wear two pips on our shoulders, so that gives us the name.

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What we're trying to make it feel like is fairly relaxed.

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It's a little bit more bistro-like, really.

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-We're not really doing gimmicks.

-No.

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Just good quality produce, served professionally.

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Patrolling the dining room is fellow copper Darren.

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Darren's working hard at sorting out the front of house

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and making sure everything is clean and laid out lovely.

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I've got some flowers for you to arrange, darling.

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It's a new challenge. I've never served people before.

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I'll treat them how I think I'd like to be treated and we'll see how it goes.

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And second in command is fellow inspector Jim.

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-Work harder.

-Clearly following a command structure. We'll do as we're told all day long until we crack it.

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On the clean theme, our boys in blue have gone all white for the night.

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-I think it's Gordon Ramsay that's given him the idea.

-I don't know what you're on about.

-Done!

-Done!

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Over at Dina's, she's hoping her softer pink theme

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and 75 quid's worth of decorations will seduce her diners.

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Nice, big table. Everyone's going to be sitting on one table together,

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everyone trying all the different dishes.

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I'm going to have some lighting and material on the walls.

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And to give it a bit of an "Indiany" theme, it's going to be everybody together and just comfortable.

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I'm trying to work out where to put my dangly bits.

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The colour theme is pink cos I love pink.

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I've got some shiny candelabras and candles and lots of lighting.

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I like lots of little candle lights everywhere to brighten the place up.

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For help, she's keeping it in the family with big sister Sarita in the kitchen.

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We get on really well and I think we'll work well in the kitchen together.

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-Sometimes we agree to disagree.

-Well, I am the eldest, so...

-Here we go.

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'She's always been the boss. That's what she likes to think and I like to make her think she is the boss.'

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Between me and you, you know, it kind of works both ways.

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Her other helper is husband Midge to knock it all into shape.

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Midge is my secret weapon, yeah.

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I think he'll be the ideal person, really. He'll pull it all together for me.

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My role is going to be watering tonight, serving all the food and drinks,

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and running round, whatever she wants me to do.

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No, that's too much.

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-It's almost a bit Barbie, isn't it?

-For God's sake!

-No, it's not Barbie.

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-Well, for Essex.

-Yeah.

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-We're in Essex.

-It is very Essex.

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Barbie's Essex Collection perhaps?

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Both cooks have been given an allowance of up to £200.

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Dina's decided to spend £154 on her restaurant,

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so she needs around £15 a head to break even.

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Steve asked for less than half that, £68.

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He's gambling that simple, home-grown food

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and minimal decorations will pay off.

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He only needs £7 a head to be in profit.

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So it's Bollywood Barbie versus The Boys In Blue,

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Dina's taste of India with a modern twist

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versus Inspector Steve's good, honest, locally sourced food.

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We'll be fine. We can do this.

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Good luck. Let's do it.

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Each restaurant will be judged by ten hungry strangers,

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all living locally and bringing full purses and empty stomachs.

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Get it right and Steve and Dina could be looking at a tidy profit.

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Get it wrong and they could be left looking at nothing but a sink full of dirty dishes.

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-Thank you.

-Come in.

-We've got a reservation...

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Darren leaps into action to say, "Evening, all."

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As Darren settles the diners, Steve and Jim keep to the safety of the kitchen.

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I think Darren's under a bit of pressure.

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I'm tempted to go out there and help him, but I think I might just get in the way.

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He's doing fine, but it's the diners' opinions that count. First impressions, anyone?

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-I think it's cool.

-Very nice. Very homely.

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-It looks very nice.

-It's nice.

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-Can we offer you some water?

-There's a nice, friendly feel when you walk in first of all.

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It looks lovely. The tables look really good. Hopefully, the food is as good as the tables look.

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Oh, yes, let's hope so, but will Dina's guests be just as taken with her pink palace?

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Good evening. Come in.

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-Yeah, the beads are really nice and all the candles as you come through the door were very nice.

-Yeah.

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-Very nice and lit up.

-Yeah, it's lovely.

-Absolutely beautiful.

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As I just explained, there's ten of you tonight and only one table, so you can sit wherever you like.

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-Does anyone need any drinks opening?

-Have you got a bottle opener?

-Sure have.

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You can sit anywhere you like.

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When we came in, the little candles, everything was pink.

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-It looked really nice, really welcoming.

-Really nice decoration.

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The guests are all in now. They seem like a good bunch, so hopefully they'll get on.

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-All smiling and laughing, so we'll see what happens.

-Bring it on.

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So Dina's Barbie Bollywood sparkle seems to have gone down well with her diners,

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whilst it's more softly, softly with Steve's police squad.

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But how will their starters fare?

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Steve's creating a chef's plate, a selection of locally sourced hors d'oeuvres -

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grilled and marinated vegetables, stuffed pomodoro peppers

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and a tomato and feta salad.

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Or grilled figs with goat's cheese and a home-made relish.

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My favourite will be the chef's plate.

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That gives the diners an opportunity to really sample some good quality local produce.

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The starters look lovely and to be honest, I am a bit worried.

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Team Steve was pounding the kitchen beat

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a full four hours before the diners arrived.

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Peppers were lovingly stuffed with soft cheese, onions and mushrooms mercilessly sliced

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and the chef's plate came together.

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That's good. That's good.

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The centre piece to this dish is a tomato salad with heavy emphasis on the tomato.

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I want to do just a tomato and feta salad and you don't want all these seeds in it,

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so I'm hoping I can use these to hold a bit of salad on and that'll look pretty on the plate.

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Or it might look like Red Nose Day has come early! He's stuffing them with feta, onion and basil.

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Someone famous said, "First, feed the eye." If things don't look good, you don't want to eat them.

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I think they'll be OK, but the diners will tell.

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Yes, they will indeed and as Darren takes the orders,

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Steve puts the finishing touches to what he hopes will be a tomato-flavoured triumph.

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It's looking full. It's looking really pleasant.

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Steve wants to make the grilled figs and goat's cheese just as pretty.

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The grilled figs will sit in the middle of this.

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We've just got a bit of olive oil, dressed rocket, a few walnuts.

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These tiny tomatoes add a little bit of colour to that.

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Two on there.

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A drizzle of balsamic and the first starters are on their way.

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This is Table 2, one figs, one plate.

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Beautiful. Thank you very much.

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So what do the diners make of Steve's big red starter?

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The only thing, any criticism at all was the big tomato in the middle.

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No need for it. Most of the flavours were there in the starter.

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It's just that tomato. I'm going to have nightmares about that tomato.

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I had the chef's plate. I thought it lacked a bit in presentation.

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There was too much plate and not enough food.

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Oh, dear. What else are they saying in private?

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I had the chef's plate

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and I thought a child had put it together.

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Oh, that's mean! Does he realise everything he says may be taken down and used against him?

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While the tomato has fallen foul of the diners, in the kitchen, things are starting to fall apart.

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No, disaster! Just dropped a fig.

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After some emergency fig surgery, Steve pops it under the grill.

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A bit of a disaster. Dropped the fig.

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We're sorting it out now, but we're just starting to lose the edge here.

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But with hungry diners waiting, Steve's soon back on the case.

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These are the rescued figs, as it were, so we've had to cook them again,

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which has caused a bit of a problem, but we got there in the end.

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-Happy?

-Yeah.

-Looking good. Gordon would never have done that.

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Or if he had, there might have been a lot more swearing.

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But now it's out, will the diners give a fig about Steve's second starter?

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The first taste was lovely, but then as you got into it, it was very, very rich.

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And before I got to the end, I'd had enough.

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And I had the fig with the goat's cheese

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which was, on first impressions, really, really nice.

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But as I got halfway through the second fig, I'd had enough. It was a bit too sweet.

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So not a great start for The Boys In Blue.

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Can Dina do any better with her Indian-inspired starters?

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She's offering spicy prawns wrapped in pancakes

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or courgette fritters with tomato and coriander chutney.

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My starters are really easy and I really like the prawn pancakes.

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They're packed full of flavour and I know the diners will love them.

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I think the pancakes sound really nice.

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I've a feeling that the courgette fritters may not be too popular. It doesn't sound inspiring.

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Let's see, shall we?

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Dina started just after lunch by collecting eggs.

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So I'm going to use these fresh eggs that have just been laid today for the starter,

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for the egg pancakes with the prawns.

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Nice, fresh eggs, I know exactly where they've come from.

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These are going to be cooked to order.

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I'm going to add the prawns in once I know how many people are having the prawn starter.

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The pancake filling was also made in advance - fried onions with Dina's special mix of spices.

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A bit of garam masala.

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There's a twist on the...

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When you go to an Indian restaurant and you get the prawn puri, the fried bread with prawns on top...

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I thought rather than doing that, this is a healthier option with the thin pancake with the eggs.

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It's my take on an Indian restaurant, but it's a healthy option.

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Dina's other starter is fried courgette fritters made from grated courgettes, carrot and onion,

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mixed with cornflour, spices and water.

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The diners will get three each, so Dina tries to get ahead by making a batch in advance

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with sister Sarita taking on a supervisory role.

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-If eight people want fritters out of the ten...

-Yeah.

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-Three times eight is... I know that's a bit difficult.

-24.

-Good.

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-How many are we going to have made?

-For God's sake!

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You can always count on a sibling to wind you up when you least need it.

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You've been to an Indian restaurant.

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Fortunately, Midge IS being helpful front of house.

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Indian restaurants here are actually Bangladeshi restaurants.

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The food we'll serve you tonight is Indian food, what we eat at home.

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Dina is busy preparing the egg pancakes, ready to be filled when she knows how many.

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The biggest thing is making sure the food goes out steaming hot.

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The last thing you want in a restaurant is cold food.

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-Would you like that door shut when we dish up?

-Yeah.

-It'll go cold.

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It's all right now. Let's wait for the orders.

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Leaving them on the side with the door open, maybe not the best idea.

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-Two courgettes and the rest prawns.

-Yeah, eight.

-Eight. That's right.

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Give me numbers. Don't say, "Two courgettes and the rest prawns."

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I'm no good with numbers. Everyone OK for drinks?

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So that's eight spicy prawn pancakes that need to arrive piping hot as quick as you can.

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-That's fine.

-So you've got one more to make?

-Yeah.

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-Can you just tell me that it's all got the same amount? Are you all right?

-Yeah.

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The pressure's on. Dina is the lean, mean rolling machine and Sarita the garnish queen.

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Now it's up to Midge to deliver.

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But can they serve them fast enough?

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We wanted to get everything out hot and all at the same time, so that was a bit panicky.

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Maybe we could have had a better way of dealing with it, but we'll see, as long as everyone's happy.

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-All OK?

-Yeah, it's lovely.

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They're eating their starters now and everything's OK.

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The comments are, "Very nice, lovely, thank you very much." So hopefully that's all right.

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But what do the diners really think behind closed doors?

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'I had prawns in egg pancakes.'

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The spiciness was nice, the prawns were lovely, but the meal was cold. The temperature was quite cold.

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'Yeah, I agree with that exactly. It was slightly cold.'

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It almost tasted like a cold omelette wrapped around lovely, tasty, spicy prawns.

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It could have done with being a little bit hotter, although it was really nice and I loved it.

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Oh, dear, cold food isn't good.

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What about the courgette fritters?

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-They were lovely.

-Tasty. For a courgette. It's surprising what you can do with a courgette.

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Well, not exactly a flying start for either of our cooks today.

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Dina's guests weren't wild about cold food

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and remarks at Steve's about child-like presentation and giant tomatoes

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weren't what he was hoping to hear either. Maybe things will get better.

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For his mains, Steve's serving Suffolk-reared pork medallions

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in a cream and mushroom sauce with caramelised apple

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or Felixstowe fish stew finished with garlic and parsley.

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This fish stew that we've put together, the flavours in that enhance the flavour of the fish.

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I'm sure the diners will love it.

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I wouldn't order either of these main courses

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and I think the pork might be a bit rich and a bit heavy.

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At Steve's, once a police inspector,

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always a police inspector - team briefing.

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It's half past four. We've got two hours to service. We've got to make sure all the final stuff is done.

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I've got the meat and fish to prep, but we need to make sure we've got everything where it ought to be.

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I think we're almost there, guys, so, brilliant day so far.

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And the important bit is still to come. Thank you.

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They burst into activity. The power I have is amazing, isn't it, eh? What a briefing!

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Briefing over and Steve stops acting like a police officer and starts acting like a celebrity chef.

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Felixstowe fish stew.

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We've got some lovely fish, fresh out the sea. I'll trim this up into nice bite-size pieces.

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He even has his own TV chef tips.

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It's easier to pull the skin and hold the knife.

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Someone clever told me that. I think it must have been someone on telly.

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How long would you cook this for, Gordon, sorry, Steve?

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Even though this is a fish stew, it doesn't mean it has to be stewed for hours. It's going to be great.

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I might have some myself.

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I'm not sure if Steve's cooking this meal or auditioning for his own show! Let's hope it tastes nice.

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We're making the garlic and parsley which is what we'll use to finish the fish stew.

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It doesn't get cooked, the garlic, so it's a big wodge of parsley...

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and a good glug of olive oil.

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Raw garlic garnish? Let's hope there are no vampires in tonight.

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With both mains cooked to order,

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Steve has a lot of last-minute work.

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I've asked you a hundred times, but how many of each am I doing?

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-We are doing four stew and two pork.

-OK.

-Have you got that now, Chef?

-Thanks, Chef.

-OK.

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We've got the fish stew just starting, so we've got stock in there, some tomatoes,

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red peppers, onions, paprika.

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Blimey, that's a lot of paprika!

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We've got the pork starting to come together here.

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We've got the pork medallions in there, frying off with mushrooms and shallots.

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Some double cream in there, starting to make the sauce. It's already got sherry and white wine.

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The alcohol will be burnt off, so we won't be getting anybody drunk.

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And Steve's new book The Naked Copper will be out soon(!)

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This is that mixture of garlic and parsley that we whizzed up earlier on.

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This just gives a lovely garlicky finish to it.

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As the plates head out, Steve stops being Gordon and comes over all Rick Stein.

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If they're coming to the seaside, they ought to be prepared to eat some seafood. That's what I think.

0:20:260:20:32

If they can just give it a taste, I think they'll love it.

0:20:320:20:36

-Ready for that one.

-One pork, one stew... Two stews. Easy.

0:20:360:20:41

Let's hope so. After all that talk, it's down to the diners to have their say.

0:20:410:20:46

I had the fish stew. It was OK, but it was overpowered by the garlic. There wasn't enough fish in there.

0:20:460:20:53

Not so much of a stew. A little bit disappointed. Too much garlic.

0:20:530:20:57

Couldn't taste the fish. There was fish in there, but... Only other criticism, no seasoning.

0:20:570:21:02

-Any feedback?

-No bad feedback.

0:21:020:21:05

Not much good feedback either!

0:21:050:21:08

-Empty.

-Empty. Good.

0:21:080:21:10

That's good, empty plates. Either they liked it or they threw it on the floor.

0:21:100:21:15

I'm calmer now. I'm glad that we're getting into a bit of a routine.

0:21:150:21:19

And things are kind of coming together.

0:21:190:21:22

Getting the timing sorted, everything should be all right.

0:21:220:21:26

No complaints so far, so it's good.

0:21:260:21:29

-Service!

-The second lot of fish stews head out, this time with added paprika.

0:21:290:21:34

Looking good. I thought that looked nice. Looked tasty, appetising.

0:21:340:21:39

Lovely colours. I'm happy with it. Hopefully, they'll enjoy it.

0:21:390:21:44

I do hope so. Shall we see?

0:21:440:21:47

-It's very hot.

-Oh, dear! What about Steve's unhappy diner from the first course?

0:21:470:21:52

Wow, that's hot! No, thank you.

0:21:520:21:55

-No?

-It's hot.

-Hot as in...?

-Spicy.

-Spicy.

0:21:550:21:59

Still not happy, but this time he goes one better and sends it back to the kitchen.

0:21:590:22:05

-He says it's too spicy.

-No problem.

0:22:050:22:08

It's a curry. It's a fish curry.

0:22:090:22:11

Don't ask me to talk.

0:22:130:22:16

It really was far too hot and overall, I have to say, as a dish,

0:22:160:22:20

I'd put it down as very average and probably very amateurish.

0:22:200:22:24

-He can do it less spicy.

-Let's go for it.

0:22:240:22:27

Unfazed by the criticisms, Steve keeps his cool, unlike some who tasted the stew.

0:22:270:22:33

It's not to everyone's taste, so I'll just spice down one for him

0:22:330:22:37

and get that out as quick as I can, so he's not waiting too long.

0:22:370:22:41

Actually, all you're getting is just heat.

0:22:410:22:45

-Herbs and spices are supposed to bring out the actual flavour of the food.

-That's just killing it.

0:22:450:22:51

It might be bland for my taste, but if that's what the gentleman wants, that's what the gentleman gets.

0:22:520:22:59

Yes, the customer is always right, especially this one.

0:22:590:23:03

-'I don't think they put that much thought into it.'

-That's fine.

0:23:030:23:08

Let's face it, it was just...

0:23:080:23:10

Well, I'm living with an excellent cook

0:23:100:23:13

and no, it just didn't cut it for me.

0:23:130:23:16

No, not enough preparation, not enough thought.

0:23:160:23:20

Will the pork go down any better?

0:23:200:23:23

'I had the pork medallions and they were very, very nice.'

0:23:230:23:27

The pork was cooked extremely well and the sauce that went with it was absolutely fantastic.

0:23:270:23:32

The apples are really nice. 'I had the pork. It was lovely. I have no complaints.'

0:23:320:23:38

The sauce was really nice. Absolutely lovely.

0:23:380:23:42

Phew! It looks like the pork may have saved Steve's bacon and calm has returned to the kitchen.

0:23:420:23:48

The stress levels are back down again. They peaked a little bit as we were cooking those main courses.

0:23:480:23:54

One came back, a little too spicy on the fish stew, but hey, that's the way things go.

0:23:540:23:59

So, ultimately, back where we ought to be, feeling good.

0:23:590:24:03

You just can't keep a good man down, can you? Let's hope Dina is feeling as chipper.

0:24:030:24:09

Continuing her theme, she's offering her diners a selection of Indian dishes,

0:24:090:24:14

made from her own recipes.

0:24:140:24:16

A mutton curry, chilli paneer and a spinach and potato curry

0:24:180:24:23

with home-made naan bread and fresh boiled rice.

0:24:230:24:27

The guests are invited to fill their own traditional platters.

0:24:270:24:31

These dishes are some of the dishes that we would eat at home.

0:24:310:24:35

They won't be familiar to my diners, but they'll enjoy the new tastes and flavours

0:24:350:24:40

and be really excited with the different choices.

0:24:400:24:43

I love Indian food and that does sound like a really nice meal.

0:24:430:24:47

But will the diners be prepared to pay a premium for an Indian meal?

0:24:470:24:52

We'll find out soon enough.

0:24:520:24:54

To ease the pressure later on, Dina cooks the dishes in advance

0:24:540:24:58

and stores them in re-heatable foil trays.

0:24:580:25:01

Maybe it was tactical for me to say, "All my dishes are out on the table, they're ready to go."

0:25:010:25:06

She's cooking mutton, not a meat some of her diners will be used to.

0:25:060:25:11

The mutton is on the bone, really important because that is where the flavour comes from.

0:25:110:25:16

It'll be stewed for several hours in a mixture of softened onions, garlic, ginger and chillis

0:25:160:25:22

that have been cooked with tomato puree and a unique blend of spices.

0:25:220:25:27

We've got the famous garam masala which has been made...

0:25:270:25:30

This one has been made by Sarita's mother-in-law

0:25:300:25:34

and it's a blend of lots of different spices

0:25:340:25:37

like cloves, cinnamon, peppercorns, cardamom pods, all those bits...

0:25:370:25:42

They're all blended down to make this famous secret recipe, garam masala.

0:25:420:25:47

Every family has their own recipe.

0:25:470:25:50

The chopped meat is added to the sauce.

0:25:500:25:53

I'm going to add some water to that and I'm going to put the lid on.

0:25:530:25:58

I'll put it in the oven for a good three hours

0:25:580:26:01

and let all the spices and all the flavours infuse.

0:26:010:26:05

Serving an unfamiliar meat on the bone is doubly risky if she ends up with picky diners.

0:26:050:26:11

She's also making a chilli paneer made from Indian cheese,

0:26:110:26:15

something else that might be a new experience for her paying guests.

0:26:150:26:19

It's pretty tasteless unless you add something to it.

0:26:190:26:23

It's probably got the consistency of tofu.

0:26:230:26:27

Tofu is a bit softer. This is quite hard.

0:26:270:26:29

The paneer is coated in spices and stir-fried with onion and peppers

0:26:290:26:34

and cooked in a light sauce of tomato puree with fruity and soy sauces.

0:26:340:26:39

I'm going to let that chilli paneer... Just leave that there and put the lid on it.

0:26:390:26:45

And again give it some time to cook.

0:26:450:26:48

Her third dish is sauteed new potatoes cooked in spices

0:26:480:26:52

and popped into a takeaway tray lined with spinach and kept warm for later.

0:26:520:26:57

She even cooked her rice in advance, so she shouldn't be under too much pressure.

0:26:570:27:03

Yeah, tonight should be fine because of the fact that... It's all in the preparation now.

0:27:030:27:09

As long as they're organised and get things done now, tonight should be a doddle. Should!

0:27:090:27:15

Famous last words?

0:27:150:27:17

With all her dishes already cooked, Dina just has to make the naans.

0:27:170:27:22

Fresh naan bread is better. You can't reheat them.

0:27:220:27:25

The dough is all ready to go. I just need to roll them out.

0:27:250:27:30

-Sounds easy.

-A bit ambitious, but hey!

0:27:300:27:33

When you take it, just stretch it a bit.

0:27:330:27:35

I think what's happening is they're just springing back.

0:27:350:27:40

The perfect naan should be nice and chewy.

0:27:400:27:43

Get it wrong and it could end up dense and doughy.

0:27:430:27:47

Fortunately, all that's left to do with the main course is serve them up.

0:27:470:27:52

Here's hoping they're red-hot!

0:27:520:27:55

Coriander on the top to garnish.

0:27:550:27:57

As many dishes may be unfamiliar to the diners,

0:27:570:28:00

Midge gives them a guided tour of what they're about to eat, complete with a health and safety warning.

0:28:000:28:06

You've got rice, which is the obvious one. That's chilli paneer and you've got mutton curry.

0:28:060:28:12

The mutton curry has got bones in, so don't crunch right into it.

0:28:120:28:16

It just tastes better.

0:28:160:28:19

Good work, Midge, though not apparently good enough for Dina who has a few suggestions of her own.

0:28:190:28:25

Say things like, "Help yourselves, don't be shy."

0:28:250:28:28

-Just say that there's loads more.

-Yeah, I have done.

0:28:280:28:32

But Midge is doing pretty well on his own.

0:28:320:28:35

Your little pomegranate...

0:28:350:28:37

It's definitely better coming here than going to a restaurant. The service has been brilliant.

0:28:370:28:43

He's really welcoming, friendly and he's always got a smile on his face, checking that we're OK constantly.

0:28:430:28:50

But Dina keeps up a steady flow of food and instructions from the kitchen.

0:28:500:28:57

-More naan? Shall we do some more naan?

-Yeah, they've just taken one.

0:28:570:29:01

You just need to keep there, Midge, so that if the rice needs filling up or anything like that...

0:29:010:29:07

But what do the diners make of Dina's efforts?

0:29:070:29:11

I wasn't that keen on the lamb because it was on the bone, but he said that gave it more flavour.

0:29:110:29:17

It just could have done with being on a warmer plate because it was on a silver platter.

0:29:170:29:23

It looked nice, but it got a bit cold quickly.

0:29:230:29:26

I loved the mutton, but I was very uncomfortable.

0:29:260:29:29

There was quite large bones in some of the pieces of meat.

0:29:290:29:33

We were warned that there would be bones,

0:29:330:29:36

but I still find it surprising when you've got bones in a curry.

0:29:360:29:40

'The mutton curry was nice.'

0:29:420:29:45

-However, I know a lot of people found it difficult cos they had...

-Bones.

-It was on the bone.

0:29:450:29:51

I sort of managed not to get any of the bones, so it was really good for me.

0:29:510:29:56

And were the home-made naans worth the effort?

0:29:560:29:59

'I liked it all. There was nothing that I didn't like.'

0:29:590:30:05

The naan bread was a bit doughy.

0:30:050:30:07

The naan bread was a bit doughy, but I'm only used to stuff you buy in the supermarket.

0:30:070:30:12

-We're doing well.

-Yeah?

-Yeah.

-Are they going to pay the full whack? That is the question.

0:30:130:30:19

And what about the chilli paneer?

0:30:190:30:21

'I ate all of the choices and the cheese was quite interesting.

0:30:210:30:26

'I would normally steer clear of a paneer because you think a curried cheese won't be very interesting,

0:30:260:30:32

'but it was fantastic, actually.'

0:30:320:30:34

It was one of the best dishes there.

0:30:340:30:37

The best thing there? Result! That should raise some smiles in the kitchen.

0:30:370:30:42

The feedback from dinner is really good. I'm really happy about that.

0:30:420:30:46

Midge is whistling and quite happy. It's the last one. I'm just waiting for the last one.

0:30:460:30:51

-And yeah, I think we're doing quite well. We're OK, Midge?

-No, we're doing very well.

0:30:510:30:57

There we go. There's your answer.

0:30:570:31:00

At least Midge is still whistling, but sometimes it's hard work keeping all your diners happy.

0:31:000:31:06

Dina's mutton bones didn't go down well and poor Steve had a bit of a struggle with his fish stew,

0:31:060:31:12

but you have to admire his efforts to keep everyone happy.

0:31:120:31:16

He's putting his best foot forward.

0:31:160:31:18

For his last course, he's offering individual autumn puddings

0:31:180:31:22

or a trio of cop pots -

0:31:220:31:25

a chocolate orange pot, a lemon posset and a sherry trifle.

0:31:250:31:29

'Ello, 'ello, 'ello!

0:31:290:31:31

I think the signature dish amongst the desserts is the trio of pots.

0:31:320:31:36

That gives the diners an opportunity to taste three really delicious desserts.

0:31:360:31:41

I'm sure that'll be a great hit.

0:31:410:31:44

The trio of pots sounds absolutely lovely, but I wouldn't want all three together.

0:31:440:31:49

They could be quite heavy and quite rich.

0:31:490:31:52

So his guests leave with a sweet taste in their mouths,

0:31:520:31:56

Steve started preparing his desserts first thing.

0:31:560:31:59

We'll serve our trio of pots in these little shot glasses,

0:31:590:32:02

so we'll have one with lemon posset, one with a chocolate cup in it,

0:32:020:32:07

then we'll have a miniature sherry trifle in there - a bit challenging to get all the stuff in there.

0:32:070:32:14

So it's got that in here now.

0:32:140:32:17

All we need is 600 millilitres of double cream.

0:32:170:32:20

We're going to add into that some caster sugar, the zest of two lemons.

0:32:200:32:25

Whisk it all up. The acid in the lemon juice will start to set that cream up. Lovely.

0:32:250:32:31

I like it to cool before I pour it in the pots cos otherwise, you get a bit of separation.

0:32:310:32:37

You can't have runny bits at the bottom of your pot. You just wouldn't pay for it, would you?

0:32:370:32:43

-You're right. That's the name of the game.

-One, two, three, four, five, six, seven, eight, nine.

0:32:430:32:49

This recipe has never failed, but I've never tried to run a restaurant before.

0:32:490:32:54

There's a first for everything, except perhaps making that grumpy diner happy.

0:32:540:32:59

We'll add the chocolate.

0:32:590:33:01

Steve tackles his chocolate pots with a rich mix of cream, egg yolks, Cointreau and plain chocolate.

0:33:010:33:07

It has to be good chocolate because you'll taste it.

0:33:070:33:11

Next on the dessert conveyor belt...

0:33:110:33:13

We're just doing some little sherry trifles. Again we'll make them in the pots.

0:33:130:33:18

Finally, there are individual autumn puddings,

0:33:180:33:21

packed with blackberries, apples, pears and stale bread.

0:33:210:33:25

Any TV chef tips, Steve?

0:33:250:33:27

I'm using really cheap, really stale, shop-bought white bread. It's the best thing for it, really.

0:33:270:33:33

You can... Everything else just falls apart, really.

0:33:330:33:38

I've got one missing, Jim.

0:33:380:33:40

-No, you haven't. Six.

-No, I've got one round thing missing.

-What are you like?

-I must have eaten it.

0:33:400:33:47

Steve, don't eat the profits,

0:33:470:33:50

but do these desserts taste as good as they look

0:33:500:33:53

and will they make up for that slightly disappointing course that went before them?

0:33:530:33:58

They say the proof of the pudding is in the eating,

0:33:580:34:01

so let's find out, starting with the autumn pud.

0:34:010:34:05

It's actually tasteless, isn't it?

0:34:050:34:07

-There's no taste to that.

-Isn't there?

-No.

0:34:070:34:10

It's apple rather than blackberries or blackcurrants and redcurrants.

0:34:100:34:15

Thankfully, there's a hung jury.

0:34:150:34:17

I've ordered the autumn pudding and it's very, very nice. Yeah, it's very nice.

0:34:170:34:22

And the grand finale - what do the diners make of the trio of cop pots?

0:34:220:34:27

Two of them were really nice, but the chocolate was far too bitter for my liking, so I didn't eat it.

0:34:270:34:34

I had the cop pots and they were absolutely lovely, scrummy.

0:34:340:34:38

The chocolate was a little bit thick, but it had something very nice in it which made up for that.

0:34:380:34:44

The trifle had something very nice in the bottom as well, so absolutely delicious.

0:34:440:34:49

-So the booze did the trick.

-I can't fault it. I would definitely have it again.

0:34:490:34:54

I need to re-book. Really good.

0:34:560:34:58

On that evidence, I think Steve can rest his case, but will Dina's desserts go down as well?

0:34:590:35:06

She's serving shrikhand, a blend of curd cheese, yogurt with saffron, pistachio and almonds...

0:35:060:35:13

..and a carrot halwa, served with pistachios and silver leaf.

0:35:140:35:19

Desserts aren't traditional on an Indian menu,

0:35:190:35:23

but I wanted to experiment with some simple flavours and I think they'll love them.

0:35:230:35:28

I've never tried either before, but I just wonder how they'll go down with the diners?

0:35:280:35:34

Again, Dina prepared her desserts earlier in the day to make her evening as stress-free as possible.

0:35:340:35:40

Sarita made the shrikhand, a mix of curd cheese, yogurt and sugar.

0:35:400:35:45

It goes in the fridge. We'll bring it out probably half an hour before we're going to serve it

0:35:450:35:51

and put on the saffron,

0:35:510:35:53

the cardamom and some chopped nuts.

0:35:530:35:56

I'm sure Midge will be back by then and willing to taste it

0:35:560:36:00

or if he's found out we've already made it, he'll be in the fridge tasting it himself.

0:36:000:36:05

The time is now...4.30.

0:36:050:36:08

It is final pudding time,

0:36:090:36:12

which is the carrot halwa,

0:36:120:36:15

which I have only made once before, so fingers crossed.

0:36:150:36:20

The carrots are cooked in clarified butter before adding cardamom, evaporated milk and sugar.

0:36:200:36:26

Sarita's also offering backseat cookery advice, whether Dina wants it or not.

0:36:260:36:32

Why don't you use caster sugar? It's so gritty, that sugar.

0:36:320:36:36

-I've only got brown caster sugar.

-It doesn't matter. Sugar's sugar.

-No, you can taste the difference.

0:36:360:36:42

Sarita may be full of advice, but as long as Dina's got the spoon, she calls the shots.

0:36:420:36:48

I'm going to serve it with cream today, just a little drizzle of cream,

0:36:480:36:53

just to add and make it more unctuous.

0:36:530:36:56

I'm always chief taster.

0:36:580:37:00

And as predicted, Midge can't resist a little taste of the shrikhand just to make sure.

0:37:000:37:06

For the diners' sake, obviously!

0:37:060:37:08

I'll have to taste that again in a few hours because the sugar can dissolve and we can add some more.

0:37:080:37:14

Now it's time to get the desserts on the move, if Dina doesn't throttle her sister first!

0:37:140:37:20

-Why did you put the cream on first?

-Midge told me to.

-No, I didn't.

0:37:200:37:25

-I'd stay well out of it, Midge.

-Where's your nuts?

0:37:250:37:28

Blimey, I'd definitely stay out of it!

0:37:280:37:31

-..You won't tell me.

-I thought I did last time.

-That's what I started doing.

0:37:310:37:36

With the sisters having a bit of a domestic, Midge delivers the first plates.

0:37:360:37:42

After a few finishing touches, the rest go off to join them.

0:37:420:37:46

But how will the diners react to these weird and wonderful desserts?

0:37:490:37:54

As they wait for the results, even the sisters have stopped squabbling in the kitchen.

0:37:560:38:01

I didn't actually like the dessert. I'm sure it's lovely, but it's not to my taste.

0:38:010:38:07

The suspense is killing them, so they resort to a bit of earwigging.

0:38:070:38:11

What do they say about people who listen at doors?

0:38:110:38:14

I personally didn't like the dessert because of the cardamoms. I'm a chocolate lover, unfortunately.

0:38:140:38:21

It was nice. Yeah, I enjoyed it.

0:38:210:38:24

I probably wouldn't order it again, though.

0:38:240:38:27

LAUGHTER

0:38:270:38:29

You could be a politician!

0:38:290:38:31

You didn't say that, did you? >

0:38:310:38:34

Not a great finale for Dina's Bollywood bistro, but she still gets an encore for her efforts.

0:38:350:38:41

He made it. He was brilliant. LAUGHTER

0:38:410:38:44

And there was one big star of the evening.

0:38:440:38:47

Thank you very much for coming. I hope you've had a lovely evening.

0:38:470:38:52

Steve put in a strong finish, but will it sway the diners?

0:38:520:38:56

You're welcome to stay as long as you want, but if you stay past midnight, you're washing up!

0:38:560:39:01

So, have Dina and Steve done enough to make a profit?

0:39:050:39:09

Their fate is now entirely in the diners' hands.

0:39:090:39:13

It's up to the guests to decide how much or how little they want to pay for their evenings

0:39:130:39:18

and neither cook has any idea how much that might be.

0:39:180:39:22

Steve only spent £68 of his £200 allowance,

0:39:230:39:27

so he needs £7 a head to steal into profit.

0:39:270:39:31

And he's pretty confident he'll do it.

0:39:310:39:34

Yeah, I think we've definitely turned a profit.

0:39:340:39:37

How much, that's a little difficult to say, isn't it?

0:39:370:39:41

People sometimes are very nice to your face,

0:39:410:39:44

but behind your back, they're going, "I didn't rate that."

0:39:440:39:48

A fantastic meal. I thought it was definitely restaurant quality and I would like to come again.

0:39:480:39:54

I thought the meal was absolutely fabulous.

0:39:540:39:57

A very enjoyable evening, apart from the main course. Apart from that, great.

0:39:570:40:02

-The food was average.

-One of the worst meals I've ever had.

0:40:020:40:06

I hope you never get pulled over for speeding!

0:40:060:40:09

Potentially, I may do this again, but I'm never giving up the day job to run a restaurant.

0:40:090:40:15

Dina spent more than twice as much,

0:40:150:40:18

a chunky £154 on her restaurant,

0:40:180:40:21

so she needs just over £15 a head to break even.

0:40:210:40:26

So will her diners pay that much for their Bollywood night out?

0:40:260:40:30

All the food was excellent. The main courses, being able to try each different dish was excellent.

0:40:310:40:38

The starters were really good, the service was brilliant, so a very good night.

0:40:380:40:43

A very good meal, well worth it.

0:40:430:40:45

I had a lovely evening. They've looked after us so well. I was a bit let down by the pudding.

0:40:450:40:51

It was lovely, a wonderful evening.

0:40:510:40:54

How do we look?

0:40:540:40:56

That kind of gives you the answer of how we're feeling!

0:40:560:41:00

-A bit tired.

-Yeah, my feet are killing me.

-But very happy.

-Yeah.

0:41:000:41:04

Wow, what a night, guys! You both did absolutely brilliantly.

0:41:080:41:13

And Dina, I loved your Barbie Bollywood restaurant!

0:41:130:41:17

You spent £75 on that. Money well spent?

0:41:170:41:21

I loved every minute of it. I loved the way it looked.

0:41:210:41:25

I loved the pink and the shine and everything else.

0:41:250:41:28

Yeah, really happy with it.

0:41:280:41:30

-What would have been your "super sweat moment"?

-Getting the starters out.

0:41:300:41:35

Because I had to make them there and then, I was really concerned they weren't going to go out hot.

0:41:350:41:42

My husband was trying to juggle all these plates. Making sure they all went out hot was my biggest concern.

0:41:420:41:49

-Oh, you've got a lovely husband though!

-Very.

-Oh, he's handy!

-Yes, very good.

0:41:490:41:55

Dina, you were listening to what they said about your desserts. How did that feel?

0:41:550:42:00

Slightly upsetting, but slightly what I expected as well.

0:42:000:42:05

They were experimental dishes that I wanted to try and see what people thought of the flavours and tastes.

0:42:050:42:11

But I'm glad that everyone tried them.

0:42:110:42:14

-How was it for you, Steve?

-I'm glad it's over.

0:42:140:42:18

It was certainly a good insight into why I don't want to run a restaurant, really.

0:42:180:42:24

So, Steve, how do you feel about Mr Paprika Man?

0:42:240:42:28

As they say, the customer is always right.

0:42:280:42:31

The guy sent it back because it was too spicy.

0:42:310:42:35

I couldn't find any spice, so I left the paprika out and cooked it again.

0:42:350:42:40

It must have been a bit bland the second time, but there you go.

0:42:400:42:44

Now, Dina, because you are a Barbie girl, you spent £153.99.

0:42:440:42:50

And your lowest donation was £15.

0:42:500:42:53

Your highest was £30.

0:42:530:42:56

-So your profit was £82.

-Excellent.

0:42:560:43:00

So, Steve, you spent £68.09

0:43:000:43:04

and your profit was £139.65.

0:43:040:43:07

-There you go.

-Brilliant. Would you like the money?

-I wouldn't mind.

0:43:070:43:11

-That's yours.

-OK.

0:43:110:43:14

-And Dina, there you go. Well done.

-Thank you very much.

-Thank YOU, Dina.

-Excellent.

0:43:140:43:19

Thanks, guys. You did absolutely brilliantly. Incredibly brave. Well done.

0:43:190:43:25

-Thank you.

-Thank you very much. Congratulations.

-And to you.

-Thank you.

0:43:250:43:29

Subtitles by Subtext for Red Bee Media Ltd 2010

0:43:490:43:53

Email [email protected]o.uk

0:43:530:43:57

Nadia Sawalha presents as two amateur cooks go head-to-head to see if they've got what it takes to create a restaurant in their own homes for one night only - and make a profit. It's the boys in blue opening up an Instant Restaurant as Inspector Steve Gallant bids for a profit with his menu inspired by local produce. Can he steal a march against rival Dina Mistry with her unique take on Indian food?


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