0:00:02 > 0:00:06Two rival amateur cooks are converting their homes into restaurants.
0:00:06 > 0:00:09Check the microwave.
0:00:09 > 0:00:15They've been given just one day and a budget of up to £200.
0:00:15 > 0:00:1920 strangers will be coming for dinner.
0:00:19 > 0:00:24At the end of the evening, they'll decide how much or how little to pay.
0:00:25 > 0:00:27This is absolutely gorgeous.
0:00:27 > 0:00:30If I ordered it in a restaurant, I wouldn't have been impressed.
0:00:30 > 0:00:33Can our cooks do enough to impress the diners...
0:00:33 > 0:00:35Oh, a bit hot!
0:00:35 > 0:00:36..and make a profit?
0:00:44 > 0:00:50Hello and welcome to Instant Restaurant, where two home cooks
0:00:50 > 0:00:55attempt to create gourmet dining experiences for one night only.
0:00:55 > 0:00:58Their guests will then decide what it's worth.
0:00:58 > 0:01:01But will either of our cooks make a profit?
0:01:01 > 0:01:05Copywriter Nicola Coleman is hoping to shine as a chef
0:01:05 > 0:01:08by creating an instant restaurant in her North London apartment.
0:01:10 > 0:01:14The name of our restaurant is Linfields and the concept
0:01:14 > 0:01:16is great food with no gimmicks.
0:01:16 > 0:01:18I hope that's going to work.
0:01:18 > 0:01:23So do I! Nicola and her husband are old hands at throwing dinner parties,
0:01:23 > 0:01:25but now want to take things to the next level.
0:01:25 > 0:01:31We know we can cook for friends, and our friends always tell us that the food is fantastic.
0:01:31 > 0:01:35It'll be quite interesting to see the reaction of ten strangers.
0:01:35 > 0:01:38As well as the tastes of ten strangers,
0:01:38 > 0:01:42she'll be up against Sasha Capocci, a mother of two from Barnet.
0:01:42 > 0:01:47I'm originally from Morocco and I love very much Moroccan food,
0:01:47 > 0:01:51so tonight I'm making lovely food for my guests
0:01:51 > 0:01:54which I hope they will actually never forget.
0:01:54 > 0:01:56Let's just hope it's for all the right reasons,
0:01:56 > 0:01:59though Sasha has had plenty of practice.
0:01:59 > 0:02:01I like to cook every day.
0:02:01 > 0:02:04Every day I cook, really.
0:02:04 > 0:02:08I never buy one of these already cooked meals or something.
0:02:08 > 0:02:11But it's not just the food they'll be judged on.
0:02:11 > 0:02:13As well as creating their menu,
0:02:13 > 0:02:17they have to transform a room in their house
0:02:17 > 0:02:18into an inviting restaurant.
0:02:18 > 0:02:24To help the event run smoothly, both chefs are allowed two assistants.
0:02:24 > 0:02:27Nicola is turning her elegant apartment
0:02:27 > 0:02:31into an equally elegant fine dining room with an eye on every detail.
0:02:33 > 0:02:37Completing the staff are husband Jeff and stepson Joe.
0:02:37 > 0:02:40Joe will be front of house and Jeff will be helping in the kitchen,
0:02:40 > 0:02:44though there'll be only one person claiming all the credit.
0:02:44 > 0:02:45Well done, me.
0:02:45 > 0:02:49They've even splashed out on some personalised chefs' whites.
0:02:49 > 0:02:51Nice touch!
0:02:51 > 0:02:58Over in Barnet, in the house Sasha and her husband designed themselves, there's a surprise in the basement.
0:02:58 > 0:03:02This little pocket of Morocco is where they entertain friends and family.
0:03:02 > 0:03:07But for one night only it's going to become Sasha's instant restaurant.
0:03:07 > 0:03:12And we give an idea for people who have never been to Marrakesh before
0:03:12 > 0:03:15to see how it looks like and how the food is being served.
0:03:15 > 0:03:20As Sasha likes cooking everything from scratch, she's got a lot to do.
0:03:20 > 0:03:22But she has her two helpers.
0:03:22 > 0:03:27I have helping me now Inge and Angel.
0:03:27 > 0:03:30And they are very good at chopping.
0:03:30 > 0:03:34With a feast to prepare, they'll need to be!
0:03:34 > 0:03:37Both cooks have been given an allowance of up to £200.
0:03:37 > 0:03:43Nicola needed £186 for her fine dining ingredients,
0:03:43 > 0:03:46so to break even her guests will have to pay nearly £19 a head.
0:03:49 > 0:03:52Sasha is hoping to create her Moroccan feast
0:03:52 > 0:03:56on a fraction of that, and has asked for just £81.
0:03:56 > 0:04:01So she needs just over £8 per diner to nudge into a profit.
0:04:02 > 0:04:07So we have a battle on our hands between fine dining and a traditional Moroccan banquet.
0:04:07 > 0:04:13Both instant restaurants are now ready, and their success or failure
0:04:13 > 0:04:17is up to the diners who will decide how much they're prepared to pay at the end of the night.
0:04:17 > 0:04:22All Nicola and Sasha can do now is hope they're impressed.
0:04:22 > 0:04:23Can I take your bag?
0:04:23 > 0:04:28Nicola has got stepson Joe to do the vital meeting and greeting,
0:04:28 > 0:04:30which creates that all-important first impression.
0:04:30 > 0:04:34It's beautiful, it's really nice. Nice apartment.
0:04:34 > 0:04:36Very nice actually, very plush.
0:04:36 > 0:04:40Very nice and, well, very cream.
0:04:40 > 0:04:44Meanwhile in Marrakesh - oh, I mean Barnet -
0:04:44 > 0:04:48Sasha's guests are settling into their subterranean salon.
0:04:50 > 0:04:53- This looks like a real restaurant. - This looks like Morocco.
0:04:53 > 0:04:56Yeah. It's really impressive.
0:04:56 > 0:04:57Thank you.
0:04:57 > 0:05:00Yeah, I'm looking forward to it.
0:05:00 > 0:05:01Mmm... Oh, that's nice.
0:05:03 > 0:05:07Well, we certainly have two upmarket, ambitious cooks today, don't we?
0:05:07 > 0:05:12Both Nicola and Sasha have made a great first impression.
0:05:12 > 0:05:16But will the food live up to the surroundings? Time to find out.
0:05:17 > 0:05:22Nicola is offering two choice of starter to her fine diners.
0:05:22 > 0:05:27There's either a tartare of crab and prawns flavoured with chilli
0:05:27 > 0:05:31and served with sweet and sour cucumber and melba toast...
0:05:35 > 0:05:37..or chestnut veloute,
0:05:37 > 0:05:43a thick, smooth soup garnished with cream, whole chestnuts and chives.
0:05:45 > 0:05:48Both of these recipes have evolved over time.
0:05:48 > 0:05:51They're made up by me, they're personal favourites,
0:05:51 > 0:05:54and usually when we serve them to people, they absolutely love them.
0:05:54 > 0:06:01If I was invited to this restaurant, I don't like the fish and I don't like the chestnuts.
0:06:01 > 0:06:04So I won't order either.
0:06:04 > 0:06:09Right, well, probably just as well Sasha's not on Nicola's guest list then,
0:06:09 > 0:06:14especially as it's taken her all day to cook this evening's food.
0:06:14 > 0:06:18Fittingly, the starters were the first to be made, kicking off with the veloute.
0:06:18 > 0:06:22It's onion, carrot, chestnut, sherry,
0:06:22 > 0:06:26a little bit of chilli and some sage.
0:06:30 > 0:06:35Veloute means velvety, and to turn the soup super-smooth,
0:06:35 > 0:06:41Nicola's little helper Jeff has to squidge all of the blitzed mixture into a bowl with a sieving mushroom.
0:06:41 > 0:06:43Then chef tests it.
0:06:43 > 0:06:45It might need some salt, actually.
0:06:45 > 0:06:48- Looks like it's got the thumbs up. - Is it good?- Mmm.
0:06:48 > 0:06:51The second starter is a seafood tartar.
0:06:51 > 0:06:55This pate is a mixture of white and brown crab meat.
0:06:55 > 0:06:57Putting the brown in now.
0:06:57 > 0:06:59Some salmon -
0:06:59 > 0:07:03Scottish salmon - and some chopped-up prawns.
0:07:03 > 0:07:06This is more of an assembly job than a cooking job, actually.
0:07:06 > 0:07:11You need to chop the chilli up quite fine, because no-one really wants lumps of chilli.
0:07:11 > 0:07:15I'm breaking these salmon flakes up a little bit.
0:07:15 > 0:07:18You want some texture, but not a huge great...
0:07:18 > 0:07:20I always thought tartare meant raw.
0:07:20 > 0:07:23- Not serving raw prawns, are they? - It's not raw, actually.
0:07:23 > 0:07:26It's not raw. The prawns are cooked.
0:07:26 > 0:07:29The salmon is cooked. The crab is cooked.
0:07:29 > 0:07:31It is not really a tartare, it is a pate, isn't it?
0:07:31 > 0:07:34But tartare sounds better on the menu.
0:07:34 > 0:07:39Mmm, but tonight's not about how things sound, it's about how they taste.
0:07:39 > 0:07:42I think it's fine. Jeff?
0:07:46 > 0:07:49I actually think it needs a little bit more salt.
0:07:49 > 0:07:51I haven't put any salt in it.
0:07:51 > 0:07:54- Well, maybe some pepper. - I've put pepper in it.
0:07:54 > 0:07:56Maybe some salt. I think you may be right.
0:07:56 > 0:07:58Not too much, but just a bit more pepper.
0:07:58 > 0:08:03I've been doing a lot of cooking without salt or pepper recently,
0:08:03 > 0:08:07because of the diet that we're trying to follow.
0:08:07 > 0:08:10So now everything,
0:08:10 > 0:08:14when I season it properly, now tastes very salty.
0:08:14 > 0:08:20Let's just hope Nicola's low-salt cooking doesn't result in her losing the wrong sort of pounds.
0:08:20 > 0:08:24Still if the worst comes to the worst, I'm sure the diners can always add their own.
0:08:27 > 0:08:29Let's do another couple.
0:08:29 > 0:08:33Later that evening, the customers wait patiently for their starters,
0:08:33 > 0:08:35while Nicola and Jeff plate them up in the kitchen.
0:08:35 > 0:08:38And they're certainly not skimping on the portions.
0:08:39 > 0:08:41I'm happy with these.
0:08:43 > 0:08:45How's the soup. Still need salt?
0:08:45 > 0:08:48- It's now hot enough.- Fantastic.
0:08:48 > 0:08:50Great, let's get it out to the diners.
0:08:50 > 0:08:53OK, Joe, we're ready to go with the starters.
0:08:53 > 0:08:57So everyone except for the geezer...
0:08:57 > 0:09:00Geezer?! That's not very waiterly!
0:09:01 > 0:09:04So, is the chestnut veloute slipping down like velvet?
0:09:04 > 0:09:08It's like tomato soup and cream.
0:09:08 > 0:09:09- WOMAN:- Campbell's?
0:09:09 > 0:09:11THEY LAUGH
0:09:11 > 0:09:13Not Heinz, Campbell's.
0:09:13 > 0:09:14I don't know why.
0:09:14 > 0:09:18Oh, dear. Not the smooth reception Nicola hoped for.
0:09:18 > 0:09:21Will her Titanic tartares fare better?
0:09:21 > 0:09:23I'm the chef, actually.
0:09:23 > 0:09:25- Oh, you are the chef? - Make no mistake.
0:09:25 > 0:09:29Right. Don't think they'll get that wrong again, do you?
0:09:29 > 0:09:32But, is the tartare going down better than the soup?
0:09:32 > 0:09:35And is there enough seasoning?
0:09:35 > 0:09:37Out of Nicola's earshot, what's the verdict?
0:09:37 > 0:09:44It just needed a little more pepper, which we got at the end, but it just needed that.
0:09:44 > 0:09:48Oh, come on. You could have added a bit yourself, couldn't you?
0:09:49 > 0:09:50Thank you.
0:09:50 > 0:09:55It would have been nice if we'd had salt and pepper on the table just to add something to it.
0:09:55 > 0:09:58Oh. Perhaps not.
0:09:59 > 0:10:02I don't think it's supposed to taste like this, to be honest.
0:10:02 > 0:10:05If it is supposed to taste like this, I probably would never have it again.
0:10:05 > 0:10:08Blimey! Nicola's got a tough crowd in tonight.
0:10:08 > 0:10:12I wonder if Sasha's diners will prove as difficult to please?
0:10:12 > 0:10:16To begin her Marrakesh-inspired menu,
0:10:16 > 0:10:20she's serving not one, but 12 different starters.
0:10:22 > 0:10:27This meze of salads is designed to give everyone a real taste of Morocco.
0:10:31 > 0:10:35It includes aubergine, carrots, spinach, courgettes, tomatoes,
0:10:35 > 0:10:41beetroot, artichoke, peppers and, undoubtedly, salt, too.
0:10:43 > 0:10:49I want the people to sample all these dishes and to taste all the flavours
0:10:49 > 0:10:53of Morocco, and these are very traditional dishes.
0:10:53 > 0:10:56That sounds absolutely amazing.
0:10:56 > 0:11:01I wish I was there. It also sounds like a huge amount of work.
0:11:01 > 0:11:03I've got no idea how one person's
0:11:03 > 0:11:05going to be able to do that in the time.
0:11:05 > 0:11:07And as if 12 salads aren't enough,
0:11:07 > 0:11:10Sasha's also making home-made pitta breads.
0:11:10 > 0:11:13I'm making it on a very traditional Moroccan...
0:11:13 > 0:11:16I'm going to be doing this for 15 minutes.
0:11:16 > 0:11:19No short cuts or breadmakers here.
0:11:19 > 0:11:23I'm with Nicola, this looks like hard work.
0:11:23 > 0:11:29The bread...well actually, I'm worried about the bread, but most of the time it works.
0:11:31 > 0:11:33Sometimes it doesn't.
0:11:33 > 0:11:35It's a little bit...
0:11:35 > 0:11:37And especially today, it's a big quantity.
0:11:37 > 0:11:41Normally it should be nice and soft,
0:11:41 > 0:11:44not really hard.
0:11:44 > 0:11:45You see what I mean?
0:11:45 > 0:11:48Even if you go to the gym, you don't work out like this.
0:11:48 > 0:11:53Who needs a gym when you've got a big lump of dough to pummel? And this is only the start!
0:11:53 > 0:11:54This is Moroccan pitta bread,
0:11:54 > 0:11:59which actually I'm going to be serving with
0:11:59 > 0:12:01the meze, the small dishes there.
0:12:01 > 0:12:03So this has to be ready.
0:12:03 > 0:12:08Each one will be cooked for one to two minutes.
0:12:08 > 0:12:12The pittas are individually cooked over a slow heat until they puff up.
0:12:14 > 0:12:18They'll be served with the meze, which she hasn't even started yet.
0:12:20 > 0:12:24- But after a flurry of stirring... - This is the starter, yeah.
0:12:24 > 0:12:26..seasoning...
0:12:26 > 0:12:28topping...
0:12:28 > 0:12:32garnishing...frying...
0:12:32 > 0:12:34spicing...
0:12:34 > 0:12:36and finally a bit of dressing...
0:12:36 > 0:12:38- How do I look?- ..it's all done.
0:12:41 > 0:12:45Downstairs, the various salad dishes arrive at the table, but without
0:12:45 > 0:12:48any explanation from Sasha as to what any of them are.
0:12:48 > 0:12:51The diners are looking slightly confused.
0:12:51 > 0:12:55Is that not the same as that one?
0:12:55 > 0:12:57This is such a feast.
0:12:57 > 0:13:02Having realised the only way to identify the dishes is to dig in,
0:13:02 > 0:13:07the diners also then realise there's nothing to dig in with. So they have to fend for themselves.
0:13:07 > 0:13:10- < What are you looking for? - Serving spoons...
0:13:10 > 0:13:14Whoops, not exactly restaurant service.
0:13:14 > 0:13:19But once they finally start tucking in, there's a gentle hubbub of appreciation.
0:13:19 > 0:13:20And it smells so good.
0:13:20 > 0:13:26Followed by the contented silence of people stuffing their faces.
0:13:32 > 0:13:36Quickly followed by even more dishes.
0:13:36 > 0:13:40The courgette one's probably the pick, and the peppers are very nice,
0:13:40 > 0:13:44but I'm not too much of a fan of the spinachy one.
0:13:44 > 0:13:46Oh, well, one out of 12 isn't bad.
0:13:46 > 0:13:48Any other complaints?
0:13:48 > 0:13:49There was so much food
0:13:49 > 0:13:50it didn't really matter,
0:13:50 > 0:13:53but just the artichoke to me just tasted like socks.
0:13:53 > 0:13:56- It was horrible.- I don't agree.
0:13:56 > 0:13:59OK. Maybe two out of 12, then.
0:13:59 > 0:14:02Back in the kitchen, and with the effort of getting the salads out,
0:14:02 > 0:14:05the home-made pittas have been left to last.
0:14:05 > 0:14:09The pitta bread should have come out slightly earlier,
0:14:09 > 0:14:11given that it was sort of a meze thing,
0:14:11 > 0:14:14all sort of salads that you could have put on the bread.
0:14:14 > 0:14:18Every bit of food was delicious.
0:14:18 > 0:14:20Absolutely delicious.
0:14:20 > 0:14:23And I think I might be eating too much.
0:14:23 > 0:14:26You just want more, because it's so...
0:14:26 > 0:14:28The flavours are amazing, aren't they?
0:14:28 > 0:14:31They're all different. And I tried absolutely everything.
0:14:31 > 0:14:35So, that's a pretty impressive start for Sasha -
0:14:35 > 0:14:40although she did leave her diners a little confused and looking for implements.
0:14:40 > 0:14:45And Nicola's starters didn't quite live up to her diners' expectations.
0:14:45 > 0:14:47Could do better?
0:14:51 > 0:14:53So, on to the mains.
0:14:53 > 0:14:57Over at Nicola's fine dining establishment, the diners have a choice
0:14:57 > 0:15:01between salmon en croute, served with steamed green vegetables
0:15:01 > 0:15:04and a piquant ginger hollandaise...
0:15:05 > 0:15:08..and fillet of beef poached in red wine,
0:15:08 > 0:15:15alongside horseradish mash, mostarda de fruta, and roasted seasonal veg.
0:15:15 > 0:15:18Both of these are favourites of ours.
0:15:18 > 0:15:22Whenever we have cooked them for friends, they've absolutely loved them.
0:15:22 > 0:15:24That's why we chose them, in fact.
0:15:24 > 0:15:26The fillets look nice,
0:15:26 > 0:15:29the horseradish looks very strong.
0:15:29 > 0:15:36But I don't know what is a mostarda de fruta. I never heard about it.
0:15:36 > 0:15:40And nor have I, Sasha. Never mind, I'm sure all will become clear.
0:15:40 > 0:15:45Meanwhile, Nicola's first job is to prepare the salmon fillets.
0:15:45 > 0:15:49Here's a bit of this fillet of sole from France.
0:15:49 > 0:15:54Looks like this dish is getting plenty of seasoning.
0:15:54 > 0:16:00Nicola tops one of the salmon fillets with a thick layer of softened, seasoned butter.
0:16:00 > 0:16:01Oh, could be a heart-stopper.
0:16:03 > 0:16:09It is quite buttery, but it is not something you should eat every night.
0:16:09 > 0:16:11But once in a while.
0:16:11 > 0:16:16She then places the second fillet on top, to form a diet-busting salmon sandwich
0:16:16 > 0:16:20ready for wrapping in puff pastry.
0:16:20 > 0:16:23Yes, it is like a big salmon sandwich.
0:16:23 > 0:16:26That is just going to go into the fridge.
0:16:26 > 0:16:28Right, here I go.
0:16:28 > 0:16:33I'm about to do a very exciting thing, which is roll out
0:16:33 > 0:16:35some shop-bought puff pastry.
0:16:35 > 0:16:39Well it's all right for chefs. Why not?
0:16:39 > 0:16:45But it's a bit different from Sasha going ten rounds with her pitta dough.
0:16:45 > 0:16:48I've got to roll this out
0:16:48 > 0:16:51quite big, because it's got
0:16:51 > 0:16:53to have the salmon on top of it.
0:16:53 > 0:16:57I'm pretty confident that this will cook
0:16:59 > 0:17:01in about half an hour.
0:17:01 > 0:17:05This is an ideal dish for showing off.
0:17:05 > 0:17:09- Ideal for dinner parties. - Well, yes, or a restaurant.
0:17:09 > 0:17:12- Or a restaurant.- Now, showing off is all well and good,
0:17:12 > 0:17:17but only if you can pull it off and after the slight disappointment of her starters, Nicola needs
0:17:17 > 0:17:20to pull something extra special out of the bag for her mains.
0:17:20 > 0:17:23I'm being a bit tougher on myself in the way that
0:17:23 > 0:17:27I'm putting things together and cooking things today, because
0:17:27 > 0:17:32it's in a restaurant setting, rather than for friends and family.
0:17:32 > 0:17:37Not to be outdone, Jeff's been equally ambitious with the beef dish.
0:17:37 > 0:17:42I'm actually going to poach the steak tonight, which is not something that people will know.
0:17:42 > 0:17:46It sounds quite unusual, but it is apparently quite
0:17:46 > 0:17:49an old recipe. Chefs have been doing it for a long time.
0:17:49 > 0:17:52I'm very confident how it works.
0:17:52 > 0:17:55It comes out absolutely perfect, medium rare.
0:17:55 > 0:17:59If anybody likes to have well-done steak, this is not the dish for them.
0:17:59 > 0:18:04So the diners can have their steak anyway they like it, so long as it's medium rare.
0:18:04 > 0:18:10And when the orders come in, they are split right down the middle. Five steaks, five salmon.
0:18:10 > 0:18:14The steaks are going in to be poached
0:18:14 > 0:18:17and these are going to take 25 minutes.
0:18:17 > 0:18:21And while the guests wait for their mains, Nicola's got another trick up her sleeve.
0:18:21 > 0:18:27I'm going to make a hollandaise sauce in the microwave.
0:18:27 > 0:18:29Shall I put the vegetables on?
0:18:29 > 0:18:36Which is probably a deadly sin in chef world, but I'm going to do it anyway.
0:18:36 > 0:18:38I'm going to put it in the microwave.
0:18:41 > 0:18:45Best laid plans. Jeff, the microwave seems to have died.
0:18:45 > 0:18:47What? No, not possible.
0:18:47 > 0:18:50Maybe the kitchen gods have been angered.
0:18:50 > 0:18:52Has the switch gone off?
0:18:52 > 0:18:55- Where is the switch? - Don't say I've unplugged this.
0:18:55 > 0:18:56Get out of the way.
0:18:56 > 0:18:59I hope no-one's unplugged this in my absence.
0:18:59 > 0:19:02That's unbelievable. That has never happened before.
0:19:02 > 0:19:04How did that happen?
0:19:04 > 0:19:06- We have no hollandaise. - No hollandaise?
0:19:06 > 0:19:09But people have ordered it. Think man, think.
0:19:09 > 0:19:13No, it's plugged in and switched on, believe me. Just died.
0:19:13 > 0:19:15The microwave's died.
0:19:16 > 0:19:19That is unbelievable.
0:19:19 > 0:19:21How did it happen?
0:19:21 > 0:19:25I have to look up how to make it in a different way.
0:19:25 > 0:19:26But Jeff is not interested in sauce.
0:19:26 > 0:19:28He wants to solve the mystery.
0:19:28 > 0:19:31I tell you what it is, it's a switch up here that's been switched off.
0:19:31 > 0:19:33He's sounding confident.
0:19:33 > 0:19:35Has he cracked it?
0:19:35 > 0:19:37That is probably my fault.
0:19:37 > 0:19:39It's on. Hurrah!
0:19:39 > 0:19:42Yes, he has. So whose fault was it then?
0:19:42 > 0:19:45When I pushed a plastic box into the cupboard, it switched the switch off.
0:19:45 > 0:19:49Well never mind, at least you fixed it. It should be fine now.
0:19:49 > 0:19:51Oh, it can certainly go wrong.
0:19:51 > 0:19:54It can certainly go wrong.
0:19:54 > 0:19:58It can curdle, it can split, it can do all sorts of things.
0:19:58 > 0:20:01And no sooner said than ruined.
0:20:01 > 0:20:05I think that's gone wrong and I think it's unfit to serve.
0:20:05 > 0:20:08You've got plenty of time, Nicola.
0:20:08 > 0:20:11I know, I can do it again.
0:20:11 > 0:20:13- Have we got another butter out?- Yeah.
0:20:13 > 0:20:17I'm doing it in bursts of ten second this time to be on the safe side.
0:20:20 > 0:20:22This is looking a lot better.
0:20:22 > 0:20:26- This I going to be fine.- Hurrah, the hollandaise is back on the menu.
0:20:26 > 0:20:29Oh, a bit hot.
0:20:32 > 0:20:37So with the sauce for salmon now sorted, Jeff prepares to serve up the five orders of beef.
0:20:37 > 0:20:38It is looking how it's supposed to look.
0:20:38 > 0:20:43While Nicola starts carefully carving up the salmon.
0:20:43 > 0:20:46It is being more trouble than usual here.
0:20:46 > 0:20:50Let's just hope it'll all be worth the effort.
0:20:50 > 0:20:51To complete the mains,
0:20:51 > 0:20:58Nicola now just needs vegetables, so after slipping them from the hot pan on to a nice cold plate,
0:20:58 > 0:21:02she transfers them to other cold plates containing the beef and salmon.
0:21:02 > 0:21:06- I hope her diners aren't looking forward to a hot meal. - I think everyone's very happy.
0:21:06 > 0:21:10- People can last for a few more minutes longer but...- It's coming.
0:21:10 > 0:21:13Now is the appropriate time.
0:21:13 > 0:21:17It may well be. But Nicola's still not ready to send them out.
0:21:17 > 0:21:19This is fruta de mostarda.
0:21:19 > 0:21:22This is from Italy, actually.
0:21:22 > 0:21:26It's fruit in a sort of mustardy syrup.
0:21:26 > 0:21:30So there you go, mostarda de fruta is a cold fruit accompaniment,
0:21:30 > 0:21:35which Nicola now proceeds to add to the rapidly cooling plates of beef.
0:21:35 > 0:21:37We serve our vegetables at room temperature.
0:21:37 > 0:21:39Oh, I think you're going to be serving
0:21:39 > 0:21:43everything at room temperature if you don't get a move on.
0:21:43 > 0:21:45- Good.- Take these out? - Yes, you can take them out.
0:21:45 > 0:21:48- Which table is it? - It's the first table here.
0:21:48 > 0:21:52Come on, Jeff, just get them out there before they freeze.
0:21:52 > 0:21:59Nicola and Jeff may finally be happy, but will the diners think it was worth the wait?
0:22:06 > 0:22:10The salmon en croute with seasonal vegetables.
0:22:10 > 0:22:13- That looks lovely. - Go on, off you go.
0:22:19 > 0:22:22So is it more to their taste than the starters?
0:22:22 > 0:22:24Probably it needs more seasoning I think.
0:22:24 > 0:22:26It's a bit bland.
0:22:26 > 0:22:31- Do you agree?- Yes, there is no seasoning on it, it seems.
0:22:31 > 0:22:35Joe actually told us the beef fillet was going to come out medium rare.
0:22:35 > 0:22:39I thought it was cooked a little overdone. The vegetables were nice.
0:22:39 > 0:22:45The only thing was the plates were cold so the dish did go cold quite quickly.
0:22:48 > 0:22:50LAUGHTER
0:22:50 > 0:22:53It was quite like pub food.
0:22:53 > 0:22:59I wouldn't... If I had ordered it in a restaurant, I wouldn't be impressed at all. It was really bland.
0:22:59 > 0:23:03As I was getting through it, it got blander and blander.
0:23:03 > 0:23:05I tried it with the hollandaise sauce.
0:23:05 > 0:23:09It was supposed to have a ginger in it. I couldn't taste no ginger.
0:23:09 > 0:23:14Bland pub food - oh, dear. Not the final dining experience Nicola and Jeff wanted.
0:23:14 > 0:23:16Do you think this is under-seasoned?
0:23:22 > 0:23:24Perfect.
0:23:24 > 0:23:26They must like their food very salty.
0:23:26 > 0:23:29Or just a bit of old-fashioned taste.
0:23:29 > 0:23:33Back in Barnett, Sasha's diners are bracing themselves
0:23:33 > 0:23:37for their mains after the marathon of delicious starters.
0:23:40 > 0:23:43Thankfully this time there's only two choices.
0:23:43 > 0:23:48A lamb tagine with prunes, decorated with boiled egg.
0:23:51 > 0:23:57Or a chicken tagine, with preserved lemons, new potatoes and olives.
0:23:58 > 0:24:03So, if tagines aren't your thing, you are dining in the wrong Moroccan basement.
0:24:03 > 0:24:07These two dishes are a favourite of mine, especially the lamb.
0:24:07 > 0:24:10It is not too sweet, full of flavour.
0:24:10 > 0:24:13Well, Jeff would love this.
0:24:13 > 0:24:18And although there are two tagines there, I think they are different enough for that not to be an issue.
0:24:18 > 0:24:24Well, maybe Nicola should send Jeff over the Sasha's as a reward for fixing the microwave.
0:24:24 > 0:24:27I actually marinated it overnight
0:24:27 > 0:24:35and I put some ginger, some pepper, salt and some saffron in there,
0:24:35 > 0:24:37threads, you know.
0:24:37 > 0:24:41And it is overnight and I'm cooking it with onions and I'm going to put in some
0:24:41 > 0:24:46hot water and leave to it cook very slowly so it's very nice and soft.
0:24:46 > 0:24:49Hmm, that doesn't sound like it's going to be bland.
0:24:49 > 0:24:53I hope it's going to taste really good.
0:24:53 > 0:24:59But since I have been making it, people actually are dying for it. Really good.
0:24:59 > 0:25:03And I think it will be good today as well.
0:25:04 > 0:25:08Next, Sasha begins tagine number two with chicken.
0:25:09 > 0:25:14You see, I don't have to do it this way, but I'm doing it the better way,
0:25:14 > 0:25:17I'm making them a little bit brown.
0:25:17 > 0:25:24Normally you put them in the dish and you put the water all over and that's it.
0:25:24 > 0:25:27But I don't want to do that.
0:25:27 > 0:25:29I'm doing it the hard way.
0:25:29 > 0:25:34This one-pot cooking is the complete opposite to Nicola's more elaborate dishes and
0:25:34 > 0:25:38it looks like there will be plenty of salt and pepper in Sasha's mains.
0:25:41 > 0:25:43Just make it move.
0:25:43 > 0:25:45All the sauce.
0:25:45 > 0:25:49Both tagines will cook on the stove for several hours.
0:25:51 > 0:25:54Then the meat is served up in individual dishes.
0:25:55 > 0:25:59Inge, can you come please, because this is going to get cold.
0:25:59 > 0:26:02The worst thing is just to serve the food cold.
0:26:02 > 0:26:06Oh, cold food, nothing worse.
0:26:06 > 0:26:10Can you give me the eggs? Put the egg on each top.
0:26:14 > 0:26:17The tagines make their entrance.
0:26:19 > 0:26:22- Oh, it looks gorgeous.- Your chicken's more tender than mine.
0:26:22 > 0:26:24And everyone starts tucking in.
0:26:24 > 0:26:28But in her haste to get the food out while still piping hot,
0:26:28 > 0:26:31Sasha's forgotten the potatoes for the chicken tagine.
0:26:31 > 0:26:36They are going to finish their chicken before the potatoes arrive!
0:26:36 > 0:26:37Oh, my goodness!
0:26:37 > 0:26:40Deep frying them in a wok may not be very Moroccan,
0:26:40 > 0:26:44but at least it will mean they are as hot as everything else.
0:26:44 > 0:26:46Sometimes they burn.
0:26:46 > 0:26:48Now we don't to burn.
0:26:48 > 0:26:52It's nearly there. I'm going to leave them. Give me some tissues.
0:26:58 > 0:27:00And after a liberal sprinkling of salt,
0:27:00 > 0:27:06they get sent down to diners just as they think they've finished.
0:27:06 > 0:27:08Wow!
0:27:08 > 0:27:14So with all the dishes now served, what do Sasha's diners make of their Moroccan mains?
0:27:14 > 0:27:18It was a big hunk of meat and it fell straight off the bone and
0:27:18 > 0:27:21beautifully cooked. You couldn't fault it.
0:27:21 > 0:27:25- Absolutely perfect.- That was really professionally done, actually.
0:27:25 > 0:27:27A lot better than I've had in a lot of restaurants.
0:27:27 > 0:27:30That is a really good cut of meat.
0:27:30 > 0:27:36It doesn't seem to have much fat. Very tasty. Very, very tasty. And with the prunes, it's beautiful.
0:27:36 > 0:27:39Take the lid off and to find the old chicken there was quite a surprise.
0:27:39 > 0:27:42But it's beautiful, yes.
0:27:42 > 0:27:44Cooked thoroughly well.
0:27:44 > 0:27:46And, yes, it's great.
0:27:46 > 0:27:52And if all that wasn't enough, Sasha has one final side dish to serve up.
0:27:52 > 0:27:54MUSIC PLAYS
0:28:10 > 0:28:13The men loved them. The men absolutely loved them.
0:28:13 > 0:28:14We thought they were good,
0:28:14 > 0:28:17- but obviously for different reasons than the men.- Yes.
0:28:17 > 0:28:21APPLAUSE AND CHEERING
0:28:21 > 0:28:23The dessert was great! LAUGHTER
0:28:23 > 0:28:24We had prime seats.
0:28:27 > 0:28:31Well, I think we know which dish went down best with the boys at Sasha's.
0:28:31 > 0:28:35But her main course of Moroccan tagines was a real hit
0:28:35 > 0:28:43with all the diners and in spite of Nicola and Jeff's best efforts, their guests were not happy
0:28:43 > 0:28:47with more under-seasoned dishes, cold plates and overcooked food.
0:28:47 > 0:28:50But, that could all change with desserts.
0:28:54 > 0:29:00For her dessert, Nicola is making a pear and frangipane tart, served with amaretto cream.
0:29:02 > 0:29:09And a chocolate marquise, a creamy confection, served with creme anglaise and a home-made biscuit.
0:29:11 > 0:29:13Mmm, I hope they're as good as they look.
0:29:15 > 0:29:18I'm very confident about the desserts.
0:29:18 > 0:29:23We have deliberately chosen one chocolate-based dessert and one fruit.
0:29:23 > 0:29:25That way we felt we had all bases covered.
0:29:25 > 0:29:30Hmm, they are really lovely and actually I love these ones.
0:29:30 > 0:29:36Very promising! The marquise is an an uncooked chocolate mousse cake that needs time to set.
0:29:36 > 0:29:39So it was the first dessert Nicola began this morning.
0:29:39 > 0:29:44I'm melting chocolate now for my
0:29:44 > 0:29:49chocolate marquise and I'm just adding a little bit of Grand Marnier.
0:29:52 > 0:29:56That is the last of the Grand Marnier, in fact. I added a little bit more before.
0:29:57 > 0:30:02So we will wait for that to melt and in here...
0:30:02 > 0:30:06I've got orange rind, liquid glucose,
0:30:06 > 0:30:11which gives a really sort of unctuous quality to it.
0:30:11 > 0:30:13To the chocolate orange mixture,
0:30:13 > 0:30:16Nicola folds in whipped cream and egg whites.
0:30:16 > 0:30:20I am now going to pour this chocolate mixture
0:30:20 > 0:30:23into a prepared terrine dish,
0:30:25 > 0:30:30which I've sort of oiled very lightly and lined with clingfilm.
0:30:32 > 0:30:35So it'll be a lot easier to turn out when the time comes.
0:30:35 > 0:30:38I'm happy with that.
0:30:38 > 0:30:41Jeff's making the accompanying biscuits.
0:30:41 > 0:30:44But will they come up to the chef's high standards?
0:30:45 > 0:30:50Now, these are satisfactory, really. Satisfactory.
0:30:50 > 0:30:54He's also in charge of the pear and frangipane tart.
0:30:54 > 0:30:58What've got here, is I've got seven portions of this thing.
0:30:58 > 0:30:59- Seven?- Yeah.- Oh.
0:30:59 > 0:31:03So if more than seven people want this, we have a problem.
0:31:03 > 0:31:06We have to say that, I'm sorry, the pear...
0:31:06 > 0:31:10- There's been a run...- There's been a run on pear tart this evening.
0:31:10 > 0:31:13I actually think that most people are going to go for
0:31:13 > 0:31:14the chocolate side of it,
0:31:14 > 0:31:17because they're going to want to know what
0:31:17 > 0:31:19the Garibaldi biscuit tastes like.
0:31:20 > 0:31:21Perfect. Thank you.
0:31:23 > 0:31:26So, I'm pretty clear on the pear element,
0:31:26 > 0:31:27but what's in the frangipane, Jeff?
0:31:27 > 0:31:30The frangipane, which I'm coating this thing with,
0:31:30 > 0:31:34is made of ground almonds, vanilla...
0:31:34 > 0:31:36Nicola, what else is in it? Remind me.
0:31:36 > 0:31:40- Egg.- Egg yolks.- Sugar.- Sugar.
0:31:40 > 0:31:42- No, egg.- Eggs.
0:31:42 > 0:31:43- One egg.- One egg. Sugar...
0:31:43 > 0:31:47Well, whatever's in it - it sounds pretty good.
0:31:48 > 0:31:50And, after a spell in the oven,
0:31:50 > 0:31:52it LOOKS pretty good.
0:31:53 > 0:31:57It tastes absolutely fantastic, and I'm really pleased with that.
0:31:57 > 0:31:59Nicola's going to put some sugar on that.
0:31:59 > 0:32:02So, he's confident about the tart -
0:32:02 > 0:32:05but not, it turns out, about how many people have ordered it.
0:32:05 > 0:32:07How many of these do I need? Three?
0:32:08 > 0:32:12- Was it three chocolates?- Four. - I need one more plate, then.
0:32:12 > 0:32:16There isn't a plate missing. We've only got ten. 12...
0:32:16 > 0:32:1812.
0:32:18 > 0:32:20So there is one missing? I don't understand.
0:32:20 > 0:32:22We'll do it on a different plate.
0:32:22 > 0:32:24I'll get this one sorted out.
0:32:24 > 0:32:26- This one as well, yeah?- Yeah.
0:32:28 > 0:32:32Well, there's definitely some confusion about numbers,
0:32:32 > 0:32:35but at least this time the diners won't be unhappy
0:32:35 > 0:32:38when the food turns out cold. So, what will they make of them?
0:32:40 > 0:32:42MAN: Great flavour...
0:32:43 > 0:32:47I have to say that this is absolutely gorgeous.
0:32:47 > 0:32:50The mousse is just perfect,
0:32:50 > 0:32:54the orange - it's just... Yeah, everything. Just lovely.
0:32:54 > 0:32:57- WOMAN:- And the crunchy bits in the pie... It's just really lovely.
0:33:04 > 0:33:07I originally ordered the pear tart.
0:33:07 > 0:33:09And then I saw
0:33:10 > 0:33:12the other dish. What's it called?
0:33:12 > 0:33:15- The chocolate... - The chocolate, orange chocolate.
0:33:16 > 0:33:18And either way I'm quite happy.
0:33:18 > 0:33:21I'm really enjoying them both.
0:33:21 > 0:33:25This cream thing is just...divine. I'm trying to take small bites
0:33:25 > 0:33:29so that I don't finish it, because it's just so nice. It's just lovely.
0:33:29 > 0:33:33Something you would get in a top-class restaurant. It's fabulous.
0:33:33 > 0:33:35This isn't called Instant Hotel, is it(?)
0:33:35 > 0:33:37THEY ALL LAUGH
0:33:39 > 0:33:41Going to show us to our rooms now?
0:33:41 > 0:33:44Wow. Nicola's diners are so happy, they want to stay!
0:33:44 > 0:33:47Her desserts are an unqualified hit.
0:33:47 > 0:33:49It is lovely, actually...
0:33:49 > 0:33:51Oh, you've got to beat that, Sasha.
0:33:51 > 0:33:55Well done, me. Well done, me!
0:33:57 > 0:34:02For her dessert, Sasha is first serving little Moroccan sweetmeats -
0:34:02 > 0:34:07delicate pastries filled with nuts, flavoured with rose-water and honey.
0:34:10 > 0:34:13And the centrepiece of the dessert course
0:34:13 > 0:34:16is this spectacular traditional couscous seffa,
0:34:16 > 0:34:20flavoured with cinnamon, raisins and roast almonds,
0:34:20 > 0:34:24sprinkled with icing sugar and served with mint tea.
0:34:26 > 0:34:31I have never seen this dish here in restaurants, and er...
0:34:31 > 0:34:34it's very popular and very traditional.
0:34:34 > 0:34:36And I hope it will go well.
0:34:36 > 0:34:39I've never seen couscous used in a dessert.
0:34:39 > 0:34:43So, Jeff - I want to go to Morocco now!
0:34:43 > 0:34:45In keeping with all her dishes tonight,
0:34:45 > 0:34:49Sasha prepared her couscous the old-fashioned way.
0:34:49 > 0:34:51I'm going to steam it.
0:34:51 > 0:34:55And while I'm steaming it, I'm going to stop and have a cup of tea.
0:34:55 > 0:35:00The couscous needs steaming three times, to keep the grains separate
0:35:00 > 0:35:03and give the dish a fluffy texture.
0:35:03 > 0:35:04It's OK.
0:35:04 > 0:35:09Then I will take it off now, reduce the heat and then put it in, er...
0:35:10 > 0:35:13..in a dish, here.
0:35:19 > 0:35:21A little bit of salt...
0:35:21 > 0:35:24It's OK, because I'm going to put a little bit of
0:35:24 > 0:35:26raisins in it, will make it sweeter,
0:35:26 > 0:35:28so I won't do that.
0:35:29 > 0:35:32The couscous in Morocco is really very popular, and they love it
0:35:32 > 0:35:36because they have got a very sweet tooth as well. So it's always there.
0:35:36 > 0:35:38It's just the couscous,
0:35:38 > 0:35:43and then I've got the er...raisins,
0:35:43 > 0:35:47and I'm going to put some butter, just to make it a little bit, er...
0:35:47 > 0:35:49little bit of taste of butter.
0:35:49 > 0:35:52And I'm going to put some sugar, a little bit of sugar,
0:35:52 > 0:35:55and then I'm, er... I'm going to serve it.
0:35:56 > 0:35:57Could be an acquired taste.
0:35:57 > 0:36:01Sasha's also serving up a plate of Moroccan sweetmeats
0:36:01 > 0:36:02made from scratch.
0:36:02 > 0:36:04I love my desserts,
0:36:04 > 0:36:12and I think it's very time-consuming to do this, all these things.
0:36:12 > 0:36:14So I hope they can appreciate it.
0:36:14 > 0:36:16Oh, I hope so too.
0:36:20 > 0:36:23The final course of exotic Moroccan treats is served,
0:36:23 > 0:36:26starting with the pastries.
0:36:26 > 0:36:27OK... OK...
0:36:28 > 0:36:30Who ordered the cakes?
0:36:30 > 0:36:31THEY ALL LAUGH
0:36:32 > 0:36:36Closely followed by the couscous seffa.
0:36:36 > 0:36:39So I'm going to present it in this dish here,
0:36:39 > 0:36:44and I've got some water inside to make it a little bit warm.
0:36:44 > 0:36:45Keeping it warm?
0:36:45 > 0:36:47Ooh, that's a good idea(!)
0:36:51 > 0:36:53So far, Sasha's diners have loved
0:36:53 > 0:36:55every one of her traditional courses,
0:36:55 > 0:36:59but can the couscous dessert make it a hat trick?
0:36:59 > 0:37:01- WOMAN:- Oh, my goodness.
0:37:01 > 0:37:03MAN: Sort of like rice pudding.
0:37:06 > 0:37:08- WOMAN:- Oh, I can smell them cakes.
0:37:18 > 0:37:21- WOMAN:- This has got, like, brown sugar in and everything.
0:37:29 > 0:37:31It's quite dry.
0:37:31 > 0:37:33- MAN:- Mmm. I looked at it
0:37:33 > 0:37:36and I was saying "It's going to need some cream."
0:37:38 > 0:37:43There's a lot of wows for the cakes, but how has the couscous gone down?
0:37:43 > 0:37:46A really nice flavour, it's very authentic,
0:37:46 > 0:37:49but it's incredibly dry. I must admit I am struggling.
0:37:49 > 0:37:52The mint tea's lovely and that kind of works well with it,
0:37:52 > 0:37:55but the couscous itself I am struggling with a bit.
0:37:55 > 0:37:58It's really quite dense and feels like quite a mouthful.
0:37:58 > 0:38:00There's lots of good flavours in it,
0:38:00 > 0:38:02but it's just a tad too dry for me, I think.
0:38:02 > 0:38:06- Do you like it?- Well, it is nice. It's really tasty.
0:38:06 > 0:38:11I'm finding the couscous really dry. I'm struggling with it a little bit.
0:38:11 > 0:38:12And it's really filling again,
0:38:12 > 0:38:15and I'd just made room for pudding after a break
0:38:15 > 0:38:18but a couple of mouthfuls in and I'm really full again.
0:38:18 > 0:38:23So, maybe Sasha's couscous was one Moroccan dish too far.
0:38:23 > 0:38:26But Nicola certainly salvaged her culinary reputation
0:38:26 > 0:38:28with her desserts.
0:38:28 > 0:38:31But now, it's time for the diners
0:38:31 > 0:38:34to decide how much their evening's worth -
0:38:34 > 0:38:36and remember, it's entirely up to them
0:38:36 > 0:38:39how much or how little anyone pays.
0:38:39 > 0:38:43Will it be enough for Nicola and Sasha to make a profit?
0:38:46 > 0:38:50Nicola spent over £186
0:38:50 > 0:38:51on her fine dining evening.
0:38:51 > 0:38:53So, just to break even
0:38:53 > 0:38:56the guests must leave nearly £19 each.
0:38:57 > 0:39:00But what are her diners' verdicts?
0:39:00 > 0:39:02It was a good filling meal.
0:39:02 > 0:39:05I enjoyed the atmosphere, the company,
0:39:05 > 0:39:07more than I enjoyed the meal to be honest.
0:39:07 > 0:39:11I only really enjoyed the appetiser and the dessert.
0:39:11 > 0:39:14The overall food was great, the quality of the food...
0:39:14 > 0:39:19Bit bland in places, but the desserts sold it for me. I had two!
0:39:19 > 0:39:24I enjoyed myself thoroughly. We also gave Joe a tip for his service.
0:39:24 > 0:39:26Does that go toward the profit?
0:39:26 > 0:39:29No, of course not, it's service.
0:39:29 > 0:39:32- I think that SHOULD go toward the profit.- Give the wine back.
0:39:32 > 0:39:34Yeah, give me that...!
0:39:36 > 0:39:40Sasha only spent £81 of her £200 budget,
0:39:40 > 0:39:43so she'll go into profit if the guests leave more than £8 each.
0:39:43 > 0:39:45And it certainly looked like
0:39:45 > 0:39:47they enjoyed their evening.
0:39:49 > 0:39:52I was really pleasantly surprised, I had a really great evening.
0:39:52 > 0:39:55I had an amazing time. It was fantastic.
0:39:55 > 0:39:58The service was amazing, the house was beautiful. Loved it.
0:39:58 > 0:40:00The entertainment was good.
0:40:00 > 0:40:03It was more than satisfactory. The food was good as well.
0:40:03 > 0:40:05You've changed your mind!
0:40:09 > 0:40:14Wow, guys. You both worked so hard,
0:40:14 > 0:40:16but I think created amazing evenings.
0:40:16 > 0:40:20Did you enjoy any of it, Nicola?
0:40:20 > 0:40:24No, we really, really enjoyed it, but it was beyond exhausting.
0:40:24 > 0:40:27- Really?- Yeah. Rewarding, but exhausting.
0:40:27 > 0:40:30What was the most rewarding moment?
0:40:30 > 0:40:33The chocolate dessert. Everybody went mad about that.
0:40:33 > 0:40:38Oh, and also three of the girls when they left asked me for a doggy bag,
0:40:38 > 0:40:41because they couldn't actually manage the cake at the end
0:40:41 > 0:40:43and they wanted to take it home.
0:40:43 > 0:40:46There were some people that complained about the seasoning,
0:40:46 > 0:40:48but you'd been on a non-seasoned diet.
0:40:48 > 0:40:51Well, I was particularly careful about the seasoning,
0:40:51 > 0:40:54because I had been on a diet and we weren't eating a lot of salt.
0:40:54 > 0:40:58So I put a lot of seasoning into things, and...
0:40:58 > 0:41:03I don't know, there were only I think one or two who complained about the seasoning.
0:41:03 > 0:41:07How do you feel about the people that complained? Be honest.
0:41:08 > 0:41:10It's their prerogative. It's their prerogative.
0:41:10 > 0:41:16Customer's always right. ..You sound like a restaurateur to me already.
0:41:16 > 0:41:20That's one thing I'm never going to be, Nadia, is a restaurateur.
0:41:20 > 0:41:24- Really?- Yes. - Has it put paid to any ambitions?
0:41:24 > 0:41:25Absolutely put paid to it, yes.
0:41:25 > 0:41:27And the same with Jeff?
0:41:27 > 0:41:29Er...well, he might be able to be persuaded,
0:41:29 > 0:41:33but he'd want to train for a while in a commercial kitchen.
0:41:33 > 0:41:36And how about you, Sasha, were you exhausted? You didn't look it.
0:41:36 > 0:41:39I cook for ten people every day, or more.
0:41:39 > 0:41:42For me it was...like another day.
0:41:42 > 0:41:44- Really?- Yes.
0:41:44 > 0:41:47People really loved the food, and it was interesting watching it -
0:41:47 > 0:41:50as the meal went on, they loved it more and more.
0:41:50 > 0:41:52They didn't really know what to expect.
0:41:52 > 0:41:54Well, this was the whole idea -
0:41:54 > 0:41:59to have so many different dishes, to give them a whole taste
0:41:59 > 0:42:02and then to try all the dishes.
0:42:02 > 0:42:05I think they must have felt like they were IN Morocco.
0:42:05 > 0:42:07Well...
0:42:07 > 0:42:09Because they were eating Moroccan food
0:42:09 > 0:42:11and they were sitting in a Moroccan area
0:42:11 > 0:42:15so I think...it was, yeah, it was like they were in Morocco.
0:42:15 > 0:42:16So would you do it again?
0:42:16 > 0:42:19It was very difficult, but actually I managed.
0:42:19 > 0:42:21They had so many things to choose from -
0:42:21 > 0:42:24if they didn't like this one they would have this one.
0:42:24 > 0:42:27They certainly had that. There was plenty of choice!
0:42:27 > 0:42:30Yes, there was plenty of choice.
0:42:30 > 0:42:34OK. Well, I'm sure you're dying to know whether you made a profit.
0:42:34 > 0:42:35- Dying.- OK.
0:42:35 > 0:42:39So, Nicola. Now, you spent...
0:42:40 > 0:42:43..£186.25.
0:42:43 > 0:42:44Is that all?
0:42:44 > 0:42:49And your total donations were £236.
0:42:49 > 0:42:51- Really?- Meaning a profit of £49.75.
0:42:51 > 0:42:53Well, that surprises me.
0:42:53 > 0:42:55Why? Why are you surprised?
0:42:55 > 0:42:59- Because I didn't think we would have made a profit.- Well, you did.
0:42:59 > 0:43:01- That's yours.- Thank you, Joseph!
0:43:01 > 0:43:03- And Sasha...- Yes.
0:43:03 > 0:43:07You spent £80.50.
0:43:07 > 0:43:12Your diners donated £250.
0:43:12 > 0:43:15Which means you made a profit of £169.
0:43:17 > 0:43:21- Are you pleased?- Oh, my gosh. Yes. - You really should be, guys.
0:43:21 > 0:43:24- You did a great job.- Thank you. - Oh. That...
0:43:24 > 0:43:27- That was actually... - Well done!- Oh, thank you.
0:43:27 > 0:43:29Really? Oh, my God, yes.
0:43:29 > 0:43:31She's speechless.
0:43:31 > 0:43:32For once, yes!
0:43:32 > 0:43:35Well done. Well done.
0:43:35 > 0:43:37OK, that's all for today
0:43:37 > 0:43:40and I'll see you next time on Instant Restaurant.
0:43:52 > 0:43:54Subtitles by Red Bee Media Ltd
0:43:54 > 0:43:57E-mail subtitling@bbc.co.uk