0:00:02 > 0:00:06Two rival amateur cooks are converting their homes into instant restaurants.
0:00:06 > 0:00:08Just beginning to feel a bit sort of...aggh!
0:00:08 > 0:00:11- Disaster, isn't it? - They have just one day...
0:00:11 > 0:00:13Keep calm, carry on.
0:00:13 > 0:00:15I'll be glad when this is over.
0:00:15 > 0:00:18..and a budget of up to £200.
0:00:18 > 0:00:22I'm quietly confident that everything will be on time.
0:00:22 > 0:00:25I'm just feeling a little bit nervous.
0:00:25 > 0:00:27Well, I'm feeling very nervous.
0:00:27 > 0:00:31- Twenty strangers will be judging the results.- That was a bone.
0:00:31 > 0:00:36And it's up to the diners to decide how much or how little they will pay.
0:00:36 > 0:00:41I didn't really get that you're at a banquet, you should just take little bits.
0:00:41 > 0:00:44I just thought, "Oh, get stuck in," so did.
0:00:44 > 0:00:49I'm glad that I didn't have to eat rationed food and that I'm born in the time that I'm born in.
0:00:49 > 0:00:54So, can the cooks deliver the goods, and will either of them make a profit?
0:01:02 > 0:01:07Hello and welcome to Instant Restaurant, the ultimate challenge for home cooks.
0:01:07 > 0:01:11Now, opening a contemporary restaurant for one night only
0:01:11 > 0:01:16is a mission in itself, but today's two rivals want to take their diners back in time.
0:01:16 > 0:01:21So, will they have what it takes to make a historic profit?
0:01:23 > 0:01:30Today, we're being evacuated to Kidderminster and wartime Britain more than 65 years ago.
0:01:30 > 0:01:33This leafy haven is home to our first cook,
0:01:33 > 0:01:3957-year-old Lynn Robinson, who just lives and breathes the '40s.
0:01:39 > 0:01:44The theme is '40s wartime restaurant.
0:01:44 > 0:01:47They'll experience '40s dress, '40s food,
0:01:47 > 0:01:52and we'll also finish off the end of the night with '40s music.
0:01:52 > 0:01:55Ah, so a song to combat the rationing, then.
0:01:55 > 0:01:58It is fairly challenging, '40s food, because,
0:01:58 > 0:02:03basically, you haven't got a great deal to play with.
0:02:03 > 0:02:08Vegetables were the main thing, pulses next.
0:02:08 > 0:02:10Of course, you did have rationing.
0:02:10 > 0:02:16And there was no preservatives, so everything was cooked pretty fresh in those days.
0:02:16 > 0:02:19In all, it was pretty healthy eating.
0:02:19 > 0:02:25At this pebbledash semi in Bedford, Lynn's rival is going back
0:02:25 > 0:02:31at least another three hundred years in time, to seventeenth-century England.
0:02:31 > 0:02:37Sixty-year-old retired civil servant Perry Staker is a fanatical Civil War re-enactor
0:02:37 > 0:02:41who doesn't just look the part but cooks it, too.
0:02:41 > 0:02:43It's just tremendous fun, and since I've retired,
0:02:43 > 0:02:47I've actually had the time to sit down with seventeenth-century cookery books
0:02:47 > 0:02:53and work out the recipes, because quite often, you get "take a handful of this" or "some of that".
0:02:53 > 0:02:56There's one recipe that says "take a pig, cut its head off".
0:02:56 > 0:03:00Ooh! So are we going the whole hog tonight?
0:03:00 > 0:03:04It's very much creating a seventeenth-century atmosphere, inasmuch as we can.
0:03:04 > 0:03:05Wow!
0:03:05 > 0:03:09'We want to make people feel that perhaps they're travelling back in time a bit.'
0:03:09 > 0:03:13I love this. I think it's really beautiful the way that works.
0:03:13 > 0:03:15'I'd like them to feel it's an adventure,'
0:03:15 > 0:03:17something slightly different.
0:03:17 > 0:03:20Before we serve it, we will give them a health warning!
0:03:22 > 0:03:26But this challenge is about so much more than just food.
0:03:26 > 0:03:30With the assistance of two helpers, each cook must empty their front rooms
0:03:30 > 0:03:33and create their own unique slice of history.
0:03:33 > 0:03:36Getting the right period ambience is crucial.
0:03:36 > 0:03:41Good first impressions could make the difference between a profit and a loss.
0:03:41 > 0:03:42Wine glasses done!
0:03:42 > 0:03:47Perry is going for authentic seventeenth-century communal dining at the home of helper Viv,
0:03:47 > 0:03:51complete with regimental and the commonwealth flags.
0:03:51 > 0:03:56My job for today is to greet our guests and perhaps give them an idea of some of the manners
0:04:00 > 0:04:04without overloading them with information.
0:04:04 > 0:04:08We're going to call it the Commonwealth Arms,
0:04:08 > 0:04:10and the theme is mid-seventeenth-century dining,
0:04:10 > 0:04:17the sort of dining that the gentry and the aristocracy would be experiencing
0:04:17 > 0:04:20rather than the average person in the street.
0:04:20 > 0:04:24Glad it's posh nosh, Perry. And for extra muscle, Perry's recruited Viv's husband, James.
0:04:24 > 0:04:30Tonight, I've been helping with the cooking, but I'll also be helping with the serving,
0:04:30 > 0:04:34because it comes in in procession and gets presented to the table.
0:04:34 > 0:04:36Loving the look, James.
0:04:36 > 0:04:38These breeches are an early form of breeches.
0:04:38 > 0:04:43They're called petticoat breeches, and they've got seven metres of silk in the breeches. Just showing off.
0:04:43 > 0:04:50And for her wartime restaurant, Lynn's got the flags out and bomb-proofed the windows.
0:04:50 > 0:04:55On her wartime patrol is daughter Victoria, who'll be front of house.
0:04:55 > 0:04:58I'm rubbish in the kitchen, but hopefully,
0:04:58 > 0:05:01as long as everyone has their food before it goes cold,
0:05:01 > 0:05:04and yeah, everything, hopefully, will be fine.
0:05:04 > 0:05:06Touch wood!
0:05:06 > 0:05:10And helping her dig for victory in the kitchen, son-in-law Anthony.
0:05:10 > 0:05:12It's all about timing.
0:05:12 > 0:05:14It's all about timing!
0:05:14 > 0:05:18Both cooks have been given an allowance of up to £200.
0:05:18 > 0:05:20For her Civil War evening,
0:05:20 > 0:05:23Perry's decided she needed £110,
0:05:23 > 0:05:29so to break even, she must take £11 from each of her diners.
0:05:29 > 0:05:33For her '40s experience, Lynn's staying in the '40s,
0:05:34 > 0:05:35asking for a frugal £42,
0:05:35 > 0:05:39so she needs just over £4 a head to make ends meet.
0:05:41 > 0:05:45Each cook will be judged by ten strangers with just one thing in common...
0:05:45 > 0:05:47Welcome, my lady. Welcome, my lord.
0:05:47 > 0:05:49..an appetite for a good night out.
0:05:49 > 0:05:51Table for two?
0:05:51 > 0:05:54And if it tickles their fancy, they'll open their wallets.
0:05:54 > 0:05:58If it doesn't, Perry and Lynn could be on rations for weeks to come.
0:05:58 > 0:06:05So it's the battle of wartime Britain, the 1940s versus the Civil War.
0:06:05 > 0:06:07Welcome to the Commonwealth Arms.
0:06:07 > 0:06:10It's opening time at the Commonwealth Arms,
0:06:10 > 0:06:16and Perry's guests are being transported back 350 years, to Cromwellian England.
0:06:16 > 0:06:19You'll see that you have no forks on the table.
0:06:19 > 0:06:25They were available but not commonly used.
0:06:25 > 0:06:30It was seen as a very suspicious invention from over the water!
0:06:30 > 0:06:33And with three prongs, the work of the devil, no less.
0:06:33 > 0:06:37So these little angels will have to do battle with just knives and spoons.
0:06:37 > 0:06:43The napkins which you see in front of you are worn over the left shoulder.
0:06:43 > 0:06:46So when you use them, you wipe your hands on them, no problem.
0:06:46 > 0:06:52If you look at the menus, you will see that there's a mix of sweet and savoury.
0:06:52 > 0:06:56It will all come to the table at once.
0:06:56 > 0:06:59This is common practice in the seventeenth century.
0:06:59 > 0:07:02So I will leave you just for the moment and find the first remove.
0:07:02 > 0:07:07"The first remove"? What's all that about? Well, I'm sure we'll find out.
0:07:09 > 0:07:13When I walked in, the first thing I saw was the lady in full dress-up,
0:07:13 > 0:07:16and I thought, "Ooh, fancy dress! Wish I'd dressed up!"
0:07:16 > 0:07:19It was a bit strange at first, kind of wondering,
0:07:19 > 0:07:25- because no-one really understands what seventeenth-century food is. - Did they dress like that normally?
0:07:25 > 0:07:27And do they dress like that normally? So.
0:07:27 > 0:07:32When we first walked into the restaurant, it was sort of slightly unexpected.
0:07:32 > 0:07:35It was a case of thinking, "Oh, crikey, what's going to happen now?"
0:07:35 > 0:07:37Well, you'll know soon enough.
0:07:37 > 0:07:40Which would you like? The rose. The rose.
0:07:40 > 0:07:45Lynn's time travellers only have to step back 65 years.
0:07:45 > 0:07:51Well, as you can see, ladies, with the taped-up windows, we are in the 1940s. The war is on.
0:07:51 > 0:07:54But is it what this home guard was expecting?
0:07:54 > 0:08:00Absolutely fabulous. Really gone to town, haven't they, with everything? It looks really good. Very authentic!
0:08:00 > 0:08:05From outside, you could see the tape on the window, which you knew was going to be a blackout.
0:08:05 > 0:08:09And then they've got the bulldog there with the helmet on, and that. So it's really nice.
0:08:09 > 0:08:11I noticed all that on the windows.
0:08:11 > 0:08:14We had to do that years ago, yeah.
0:08:14 > 0:08:16I remember the war!
0:08:18 > 0:08:20There you go, sweetheart.
0:08:20 > 0:08:22Absolutely stunning. Gorgeous.
0:08:22 > 0:08:24It's done out really nice, isn't it?
0:08:24 > 0:08:28Fantastic! I wish I'd have wore a war dress!
0:08:28 > 0:08:32I like the little touches here, the 1940s pictures and stuff.
0:08:32 > 0:08:34- It looks good.- You all drinking, girls?
0:08:34 > 0:08:35- Yes, please.- Absolutely.
0:08:35 > 0:08:38Not convinced.
0:08:38 > 0:08:41'I wasn't impressed. I really wasn't looking forward to it.'
0:08:41 > 0:08:46I thought we were going to be eating Spam and wearing tin helmets.
0:08:46 > 0:08:52And I knew that there wasn't very much food available in the '40s, so I wasn't looking forward to it at all.
0:08:52 > 0:08:56Where's your Dunkirk spirit, girls? And there's nothing wrong with Spam!
0:08:56 > 0:08:59They were fighting fit in the '40s.
0:08:59 > 0:09:05But the diners are intrigued with seventeenth-century England, aren't they? Now it's all about the food.
0:09:05 > 0:09:12So, napkins on shoulders and over to Perry's for starters from 350 years ago.
0:09:15 > 0:09:19For Perry's first remove - that's what they called starters in those days -
0:09:19 > 0:09:22she's serving tortelletti of green peas,
0:09:22 > 0:09:28a richly spiced mix of peas and cheese in pasta parcels,
0:09:28 > 0:09:35and seethed mussels with parsley and vinegar, apparently a hot favourite with the Pilgrim Fathers.
0:09:35 > 0:09:42The two that I chose for the starter are from original seventeenth-century recipes
0:09:42 > 0:09:45and just to give a flavour of the things people would have been eating.
0:09:45 > 0:09:49Well, this sounds fascinating, and I would like to try it myself.
0:09:49 > 0:09:54Sounds like Lynn wouldn't mind being at Perry's.
0:09:54 > 0:09:57Perry was hard at work on the tortelletti nice and early.
0:09:57 > 0:10:05It's very much got its modern equivalent in filled pasta, like tortellini, ravioli.
0:10:05 > 0:10:08Peas, chopped onion, Parmesan, cottage cheese and Cheddar
0:10:08 > 0:10:15are mixed with sugar, cloves, nutmeg and pepper before being dropped into little rounds of pasta.
0:10:15 > 0:10:21So they're like tiny little Cornish pasties or tortellini.
0:10:21 > 0:10:24But it's not long before Perry thinks she's come unstuck.
0:10:24 > 0:10:29I have grave doubts about the tortelletti,
0:10:29 > 0:10:32which is not behaving itself as it ought to.
0:10:32 > 0:10:37But the trouble is, they're sticking, and consequently they're beginning to...
0:10:37 > 0:10:42Yeah, there's another one that looks like the fillings might come out.
0:10:42 > 0:10:46I hope people like it. And if not,
0:10:46 > 0:10:48well, I shall go and hide in a corner!
0:10:48 > 0:10:52Oh, don't do that, Perry. Your diners will be here any minute.
0:10:52 > 0:10:54Oh-h!
0:10:54 > 0:10:57It's looking OK.
0:10:57 > 0:10:59I, erm...
0:10:59 > 0:11:02I'm just worried about...
0:11:02 > 0:11:07Erm, they're looking a little pale, but perhaps they haven't been very well recently.
0:11:07 > 0:11:09Hmm. Wonder what your guests will make of them.
0:11:09 > 0:11:12I'll just have to see how people take them.
0:11:12 > 0:11:16So out go the tortelletti, along with the seethed mussels,
0:11:16 > 0:11:18quickly cooked in water and red wine vinegar.
0:11:18 > 0:11:22And there's also cheese and grapes and bread and butter.
0:11:22 > 0:11:25Time for some formal introductions.
0:11:25 > 0:11:27My name is Mistress Vivienne,
0:11:27 > 0:11:31and working very hard...
0:11:32 > 0:11:34..and making a brief appearance...
0:11:35 > 0:11:38..is your head chef, Mistress Perry.
0:11:38 > 0:11:41- Hello!- ..and our sous-chef,
0:11:41 > 0:11:43- Master James.- Hello.
0:11:43 > 0:11:49What we've got here is a tortelletti of green peas, which is a sort of seventeenth-century equivalent
0:11:49 > 0:11:55of filled pasta, and mussels that have been seethed with parsley and vinegar.
0:11:55 > 0:12:00So if I were you, I'd get into them quickly, before they go completely cold.
0:12:00 > 0:12:03And I hope you enjoy.
0:12:03 > 0:12:09- Thank you.- Yep, that's it, napkins over shoulders and dive in.
0:12:09 > 0:12:11It's lovely. Very nice.
0:12:15 > 0:12:20And of course, if you can't reach anything...
0:12:20 > 0:12:27one of the other things is you would say, "The dish of whatever looks particularly fine,"
0:12:27 > 0:12:31and the person who could reach it for you would say,
0:12:31 > 0:12:35"Yes, it is excellent - would you like to try some?" and hand it to you.
0:12:37 > 0:12:41It is a very mannered time.
0:12:42 > 0:12:47So, tell me, milords and ladies, is the fare particularly fine?
0:12:47 > 0:12:51The food is delicious. Really, really nice. Very enjoyable.
0:12:51 > 0:12:54It's a bit like the first time you use a pair of chopsticks.
0:12:54 > 0:12:58There's going to be as much on the floor as there probably is in my mouth.
0:12:58 > 0:13:03And a bit worried about wielding the knife about when you need to take things off the plates,
0:13:03 > 0:13:05but we'll give it a go.
0:13:05 > 0:13:07Pasta's not too bad.
0:13:07 > 0:13:10It's interesting flavours.
0:13:10 > 0:13:14Could've done with maybe a sauce or something, if I'm being really picky, but very edible.
0:13:14 > 0:13:18God bless the seventeenth-century people.
0:13:18 > 0:13:21'When the first remove came out, I had a bit of everything!'
0:13:21 > 0:13:23Well, that is the idea.
0:13:23 > 0:13:27I didn't really get the you're at a banquet, you should just take little bits.
0:13:27 > 0:13:29I just thought, "Oh, get stuck in,"
0:13:29 > 0:13:35so did. The thing that I liked the most was the tortellini-type thing,
0:13:35 > 0:13:40which was kind of like a Chinese dumpling, like dim-sum type thing.
0:13:40 > 0:13:46It seemed like how we would have actual tortellini, with the filling and pasta type stodge,
0:13:46 > 0:13:48but it was really yum.
0:13:48 > 0:13:53Mussels, always a big favourite with me, but a little bit dry.
0:13:53 > 0:14:00I do like my moules mariniere, and having mussels on their own, dry,
0:14:00 > 0:14:04it was very tasty, but I did find it a bit hard.
0:14:04 > 0:14:10I couldn't have eaten a whole bowl to myself, much as I did attempt that.
0:14:10 > 0:14:12Not really something that tickled my fancy.
0:14:12 > 0:14:20I'm more of a meat person, so to have vegetables in pastry and some fish was not really my cup of tea.
0:14:20 > 0:14:26Stick with it! I can't imagine Cromwell or the Cavaliers let their armies march on meat-free stomachs.
0:14:26 > 0:14:29I think it seems to be going fairly all right.
0:14:29 > 0:14:33I was pleased that Viv announced that they seemed to have eaten a lot of things.
0:14:33 > 0:14:36I got stressed about the tortelletti, as they were sticking a bit,
0:14:36 > 0:14:41but on top of that, they didn't look desperately appetising in the end, however much I tried
0:14:41 > 0:14:44to sort of tart them up with, um...
0:14:44 > 0:14:47I think you're being a bit hard on yourself, Perry.
0:14:47 > 0:14:51So, what '40s treats are in store at Lynn's Brief Encounter?
0:14:51 > 0:14:55Her opening salvo is a simple lentil soup
0:14:55 > 0:15:00or chicken pate with a dash of sherry - strictly rationed, I hope -
0:15:00 > 0:15:07served with angel toast, trimmed, thin slices of bread toasted in the oven until crisp and golden brown.
0:15:07 > 0:15:11Everyone had soup as their staple diet in the war years,
0:15:11 > 0:15:15and as I live in the country and keep chickens,
0:15:15 > 0:15:19the pate was a perfect alternative.
0:15:19 > 0:15:21Of the two, lentil soup I think I would go for.
0:15:21 > 0:15:27I have to say, chicken pate is definitely living it up for 1940s.
0:15:27 > 0:15:29Well, hop off, Perry.
0:15:29 > 0:15:31She can't get rabbit, so a flutter for the chicken it is.
0:15:31 > 0:15:33The diners should count their blessings,
0:15:33 > 0:15:39because the frugal '40s didn't usually run to a choice of starters.
0:15:39 > 0:15:40I'll make an exception tonight.
0:15:40 > 0:15:43There's actually a choice of food.
0:15:43 > 0:15:51But normally, when the restaurants opened, you had what they had for that day.
0:15:51 > 0:15:55Mid-morning, and Lynn got cracking on the pate.
0:15:55 > 0:16:01I'm just taking out any sinewy bits from the chicken livers.
0:16:01 > 0:16:09I'll just fry these gently in butter till they just turn a nice, soft brown
0:16:09 > 0:16:11and the pinkness has just gone.
0:16:11 > 0:16:15Another little ingredient is a drop of sherry.
0:16:15 > 0:16:23Just a drop, mind. Then a pinch of thyme and a whizz in the blender before chilling for six hours.
0:16:23 > 0:16:28Next in the firing line, a wholesome lentil soup - lentils, carrots and onions
0:16:28 > 0:16:32simmered in a vegetable stock for thirty minutes before being pureed.
0:16:34 > 0:16:37Victoria's ready to fire off the orders.
0:16:37 > 0:16:42- Four soups and two pates for table one.- Yes, chef!
0:16:42 > 0:16:44That's right, Anthony, stand to!
0:16:44 > 0:16:48Do you think three pieces will do? I mean, I've got plenty more.
0:16:48 > 0:16:51- No, I think that's fine. It's a starter, yeah?- Yes.
0:16:51 > 0:16:54- That's fine.- Yeah.- Oh, it looks like loads to me, Lynn.
0:16:54 > 0:16:58Crusty bread to go with the soup, which is on its way.
0:16:58 > 0:17:00Good old-fashioned doorstep slices.
0:17:00 > 0:17:03That'll fill 'em up!
0:17:03 > 0:17:04Right, ladies.
0:17:04 > 0:17:05It's always the same.
0:17:05 > 0:17:09You always want what the other person's ordered.
0:17:13 > 0:17:15< The pate's beautiful.
0:17:15 > 0:17:20Well, the starters have gone out, and I'm pretty happy at the moment.
0:17:20 > 0:17:23Well, let's hope the troops are as happy with their rations.
0:17:23 > 0:17:26It's so nice. I'm really glad I chose it.
0:17:26 > 0:17:28Mm, beautiful!
0:17:28 > 0:17:31I had the starter of the chicken pate,
0:17:31 > 0:17:34which is one of my favourite starters.
0:17:34 > 0:17:39And with the angel toast, as well, as you can see, it's completely gone!
0:17:39 > 0:17:42The lentil soup is absolutely beautiful.
0:17:42 > 0:17:46It's thicker than I thought it would be.
0:17:46 > 0:17:48It's almost like a broth.
0:17:48 > 0:17:50But it's absolutely beautiful. It's delicious.
0:17:52 > 0:17:57The soup's really nice. It tastes just like my grandma used to make it, so it's really nice.
0:17:57 > 0:18:00- Aw, bless!- I'm really liking it.
0:18:00 > 0:18:01These guys aren't so keen!
0:18:01 > 0:18:04- Ah.- A bit bland.
0:18:04 > 0:18:08And it was quite watery, but generally it's quite nice.
0:18:08 > 0:18:11I'm enjoying it, but, you know, it's not that flavoursome.
0:18:11 > 0:18:14The pate's nice, but it's a bit dense.
0:18:14 > 0:18:20And with the dry toast, as well, it's all a little bit too much for my mouth.
0:18:20 > 0:18:24It could do with a bit of a chutney, but I guess they didn't have that during the war.
0:18:24 > 0:18:29But maybe she should have chosen a post-war era, then we could've had some chutney!
0:18:29 > 0:18:32Yes, but that's slightly missing the point of this evening.
0:18:32 > 0:18:35- Empty plates!- Oh, good, good, good!
0:18:35 > 0:18:40We have a little bit of over in the one, but she said she didn't want to spoil her main.
0:18:41 > 0:18:45- You take that back out... - She said it's beautiful.- Right.
0:18:45 > 0:18:46Keep an eye on her, Vic.
0:18:46 > 0:18:49Mm, I should watch out for that duo of Spitfires, too.
0:18:52 > 0:18:59Lynn's wartime austerity is getting mixed reviews, but soup as good as your nan's is high praise indeed.
0:18:59 > 0:19:03And I think Perry's diners should loosen their belts.
0:19:03 > 0:19:07"Less is more" was not part of the seventeenth-century food philosophy.
0:19:07 > 0:19:11I wonder what she's got lined up for her next remove.
0:19:11 > 0:19:16For Perry's second remove, there are no less than seven sweet and savoury dishes,
0:19:16 > 0:19:22starring chicken with apricots, raisins and mace,
0:19:22 > 0:19:24and beef hashed other ways,
0:19:24 > 0:19:30beef braised in red wine with mace and cloves and fritters in the Italian fashion,
0:19:30 > 0:19:36a mix of eggs, cheese, saffron and rose-water with yet more cloves and mace.
0:19:36 > 0:19:40Seventeenth-century food, a lot of it's about conspicuous consumption,
0:19:40 > 0:19:44showing off that you've got the money to afford the imported spices.
0:19:44 > 0:19:49And a lot of dishes were a mix of sweet and savoury and highly spiced,
0:19:49 > 0:19:55and I want to give people that opportunity to experience those flavours.
0:19:55 > 0:19:57It sounds fascinating.
0:19:57 > 0:20:03I wish we could've been side-by-side so I could try a little bit of hers and she could try a bit of mine.
0:20:03 > 0:20:05I think Perry would love that idea.
0:20:05 > 0:20:11Right, so at the moment I'm just preparing the meat for the beef hashed another way.
0:20:11 > 0:20:16Cubes of braising steak were browned in butter before being simmered for two hours
0:20:16 > 0:20:19with red wine, beef stock, cloves, mace and seasoning.
0:20:22 > 0:20:27So for the roast chicken with raisins and mace,
0:20:27 > 0:20:33I've already marinated the apricots that have been burping away gently in sherry all morning
0:20:33 > 0:20:36since about seven o'clock in the morning.
0:20:36 > 0:20:39So they should be fairly comfortable with life.
0:20:39 > 0:20:44Chicken pieces were popped on top of the drunken apricots, onions and raisins
0:20:44 > 0:20:48and then simmered for an hour and a half in sherry, white wine vinegar and ginger.
0:20:48 > 0:20:54There was this mix of fruit and savoury with the meat,
0:20:54 > 0:20:59things like mincemeat that we have mince pies at Christmas,
0:20:59 > 0:21:05you'll find that originally the recipe had meat in it.
0:21:06 > 0:21:10And there was nothing cavalier about 17th-century presentation.
0:21:10 > 0:21:12The chicken is dressed with apricots and capers,
0:21:12 > 0:21:18while the hashed beef is spruced up with what's known as sippets of toast with a garnish of orange.
0:21:18 > 0:21:22And also for the troops' delectation, a palate-challenging sweet custard,
0:21:22 > 0:21:26golden leeks and onions, a tart of creamed spinach, a tart of rice
0:21:26 > 0:21:32and finally, fritters in the Italian style, all heavily spiced in a curious mix of sweet and savoury.
0:21:32 > 0:21:38Right, we're almost ready to deliver.
0:21:40 > 0:21:42More alcohol.
0:21:43 > 0:21:46Talking of more alcohol - can't wait.
0:21:46 > 0:21:47Steady on, Perry.
0:21:47 > 0:21:51Have I got a dish for the fritters in the Italian fashion?
0:21:51 > 0:21:53We can get a dish for the fritters.
0:21:53 > 0:21:57- And there's a salad too.- Amazing!
0:21:59 > 0:22:02Traditional 17th-century again.
0:22:02 > 0:22:05This would be a throw-away dish.
0:22:05 > 0:22:08They were very suspicious of raw fruit and raw vegetables,
0:22:08 > 0:22:13although this is completely edible, except for the rosemary. It's up to you.
0:22:13 > 0:22:19And we have also here chicken with raisins and mace
0:22:19 > 0:22:22and the beef hashed other ways.
0:22:22 > 0:22:27I would warn you about the beef, there are whole cloves in it and blade mace,
0:22:27 > 0:22:33so for heaven's sake, just pick out the cloves and spit them over your shoulder or something!
0:22:33 > 0:22:37No over the shoulder! That's too much Hollywood.
0:22:37 > 0:22:40- We'll just bring the side dishes in. - And the side dishes to come.
0:22:40 > 0:22:45The golden leeks are going out. That's the tart of spinach.
0:22:45 > 0:22:51And onions, which have been cooked in saffron, that gives them the golden colour.
0:22:51 > 0:22:54This is the tart of rice,
0:22:54 > 0:23:00which is a sweet dish and conspicuous by the absence of pastry.
0:23:00 > 0:23:04- Fritters in the Italian fashion... - Fritters in the Italian fashion, yes.
0:23:04 > 0:23:11- ..which are breadcrumbs, spices and cheese mix.- Wow!
0:23:11 > 0:23:14Yes!
0:23:14 > 0:23:16This is a sweet custard.
0:23:16 > 0:23:18Can I pass that over?
0:23:18 > 0:23:26I was watching a programme about a Tudor feast at Christmas and someone described it beautifully I thought.
0:23:26 > 0:23:29Whereas you normally have a menu to choose from, you've got a living menu.
0:23:29 > 0:23:33You're not expected to eat everything
0:23:33 > 0:23:37but the idea is you can see what's there and you can pick what you feel like.
0:23:37 > 0:23:40Blimey, sounds like this could all be a bit of an acquired taste.
0:23:40 > 0:23:44I do hope you enjoy it. Right.
0:23:44 > 0:23:47Right, where do we start?
0:23:47 > 0:23:49Will the diners be defeated?
0:23:56 > 0:24:01There was enough to feed an army, the food just kept coming out.
0:24:01 > 0:24:04I personally had the chicken and beef.
0:24:04 > 0:24:07I preferred the beef, I thought it was very tender, very moist.
0:24:07 > 0:24:11The chicken was a bit dry but, all in all, I thought very good.
0:24:11 > 0:24:16A bit strange without forks, you get very used to using them but coping fairly well.
0:24:16 > 0:24:19I've managed not to fill my lap so far.
0:24:19 > 0:24:25I've come away with seeing that actually when you eat, you can mix your food up a little bit.
0:24:25 > 0:24:29Don't stick to the norm. Just have what you want, when you want. Slap it on your plate and eat it.
0:24:29 > 0:24:32Looks like Perry's got a convert.
0:24:32 > 0:24:36I wonder how Lynn's battalion will shape up to her mains.
0:24:36 > 0:24:43A wartime speciality, Walton pie, packed with loads of nutritious veg, topped with a savoury pastry...
0:24:45 > 0:24:49..or lamb stew with dumplings.
0:24:49 > 0:24:56Both these dishes are nutritious, very filling and very economical.
0:24:56 > 0:24:59I've heard so much about Walton pie over the years,
0:24:59 > 0:25:00I'd really love to try that.
0:25:00 > 0:25:04I hope the diners are as enthusiastic, Perry.
0:25:04 > 0:25:05I'm certainly intrigued.
0:25:05 > 0:25:11I'm just preparing the pie topping for Walton pie
0:25:11 > 0:25:14so it's quite a savoury pastry.
0:25:14 > 0:25:18I've added dry mustard, salt and pepper
0:25:18 > 0:25:20and grated cheese.
0:25:20 > 0:25:28Walton pie was named after Lord Walton, who was the Minister of Food.
0:25:32 > 0:25:41The vegetable water is going to make a little bit of stock to go over the vegetables in the pie.
0:25:41 > 0:25:47I'll thicken it with a bit of cornflour and put some extra bouillon and seasoning.
0:25:47 > 0:25:50The pie is packed full of veg -
0:25:50 > 0:25:54cauliflower, carrots, parsnip, swede, potatoes and spring onion.
0:25:54 > 0:25:57Beautiful.
0:25:57 > 0:26:01I did forget to put in the parsley, didn't I?
0:26:01 > 0:26:03In the pastry.
0:26:03 > 0:26:09So I'm hoping I can just add a little bit to it as I'm rolling.
0:26:13 > 0:26:18For the stew, Lynn is using scrag end of lamb, a good old-fashioned cut.
0:26:18 > 0:26:27It can be quite bony but the meat is very tender when you simmer it for a couple of hours.
0:26:27 > 0:26:29It just drops off the bone.
0:26:29 > 0:26:32It's a fiddly job. Lots of fat to get rid of.
0:26:32 > 0:26:39I'll parboil it for one hour, let it cool a little, take off the rest of the fat
0:26:39 > 0:26:43and then I'll add all the vegetables afterwards and then seasoning.
0:26:43 > 0:26:47Then onions, potatoes, parsnips, swede, carrots
0:26:47 > 0:26:51and lentils are added to bulk up the stew in true wartime fashion.
0:26:53 > 0:26:57Very good actually. I'm pleased with it.
0:26:57 > 0:26:58Very pleased with it.
0:26:58 > 0:27:02Blimey, yet more hunks of bread.
0:27:07 > 0:27:11- And there we go.- It's looking good, it's looking good.
0:27:11 > 0:27:15Yeah. We'll put the dumplings in each one first.
0:27:15 > 0:27:18We'll make sure everybody gets some nice meat.
0:27:18 > 0:27:21And just for good measure, there are dumplings with the stew too.
0:27:21 > 0:27:24Beautiful.
0:27:25 > 0:27:26There you go.
0:27:30 > 0:27:33That's lovely.
0:27:33 > 0:27:37It's like an original wartime main course.
0:27:37 > 0:27:41For some diners, this could be a trip down memory lane. I hope it's a nice one.
0:27:41 > 0:27:43That reminds me of when the war was on.
0:27:43 > 0:27:46Hardly any meat, plenty of vegetables!
0:27:47 > 0:27:50That's how stew tastes.
0:27:50 > 0:27:54It reminded me so much of the stews that my dad made me when I was a little girl.
0:27:54 > 0:27:59I used to come home from school and they'd be bubbling away in the saucepan on top of the cooker
0:27:59 > 0:28:03and it tasted exactly the same as what I remembered. It was fabulous.
0:28:03 > 0:28:04How lovely!
0:28:04 > 0:28:06But what do the rookies make of it?
0:28:06 > 0:28:08It's the vegetarian option.
0:28:08 > 0:28:11I'm not a vegetarian but I thought I'd try it but it's nice.
0:28:11 > 0:28:15Lots of vegetables, flavoursome.
0:28:15 > 0:28:17I think the pastry might be a bit of a wartime touch.
0:28:17 > 0:28:21A bit different to modern-day pastry.
0:28:21 > 0:28:24I don't know what's in it but it's nice though. Very nice.
0:28:24 > 0:28:27But what will our Spitfires unleash?
0:28:27 > 0:28:30It is not the sort of thing I'd normally order if I went out
0:28:30 > 0:28:33but it's quite nice, but I am a bit jealous of her pie.
0:28:33 > 0:28:36I think I made the wrong choice there.
0:28:36 > 0:28:38It's really flavourful.
0:28:38 > 0:28:41There's a lot of vegetables in there and I like the vegetables.
0:28:41 > 0:28:46And the dumplings are really good as well. Warm for the cold winter nights.
0:28:46 > 0:28:52It's really tasty but I don't know, the lamb's really fatty.
0:28:52 > 0:28:55Oh, well. You can't win 'em all, Lynn.
0:28:55 > 0:28:59But she's got some reinforcements waiting in the wings.
0:28:59 > 0:29:02Right, ladies and gentlemen. I've got a nice surprise for you.
0:29:02 > 0:29:06We have singer Lola L'amour.
0:29:08 > 0:29:13- Hello.- Hi.- Are you all having a nice time?
0:29:13 > 0:29:16- Yes.- Smells good!
0:29:16 > 0:29:21# Sing, sing, sing, sing Everybody start to sing
0:29:21 > 0:29:25# La dee da, ho ho ho Now you're singing with a swing
0:29:25 > 0:29:30# When the music goes around Everybody goes to town
0:29:30 > 0:29:32# But there's something you should know
0:29:32 > 0:29:34# Oh-ho, baby, oh-ho-ho! #
0:29:34 > 0:29:36The singing was a really good touch.
0:29:36 > 0:29:38It created a different kind of vibe.
0:29:38 > 0:29:42# La dee da, ho ho ho Now you're singing with...
0:29:42 > 0:29:46When the singer came on, I thought that made it. That was really good.
0:29:46 > 0:29:51- She was brilliant.- She was, but they could have warned us because she when she came out,
0:29:51 > 0:29:55I was a little bit like, "What the hell is going on?" But she was really good.
0:29:55 > 0:29:58- I thought she was fantastic. - And she was gorgeous.
0:29:58 > 0:30:03- A little bit awkward.- It was a bit, there were only 10 of us.
0:30:03 > 0:30:06It was like, should we clap, should we dance?
0:30:06 > 0:30:09Don't know what to do.
0:30:10 > 0:30:15# Sing, sing, sing, sing Everybody start to sing
0:30:15 > 0:30:17# La dee da, ho ho ho
0:30:17 > 0:30:22# Now you're singing with a swing! #
0:30:27 > 0:30:32Thank you. Thank you very much. Enjoy your desserts.
0:30:34 > 0:30:38Wow! Eat your heart out Vera Lynn.
0:30:38 > 0:30:44Now, they may have enjoyed the entertainment but the diners didn't relish the rations.
0:30:44 > 0:30:51And Perry's guests were hooked in by her feast but I'll be amazed if they have any room for puds.
0:30:54 > 0:30:59For her third remove, Perry is offering no less than six dishes,
0:30:59 > 0:31:02including pears in red wine with cinnamon and ginger,
0:31:02 > 0:31:05based on a Tudor recipe from Hampton Court no less.
0:31:05 > 0:31:09And almond tart with a rose-water sweet pastry.
0:31:09 > 0:31:15The pudding course was a banqueting course and again, it's about conspicuous consumption.
0:31:15 > 0:31:18The use of sugar, which was incredibly expensive,
0:31:18 > 0:31:20it was the first time I had ever done the almond tart
0:31:20 > 0:31:23but I thought I would give it a go and see how it goes.
0:31:23 > 0:31:28This sounds as though they're from some posh restaurant in London.
0:31:28 > 0:31:34Well, it was certainly posh in those days but I suppose you needed to build yourself up
0:31:34 > 0:31:37for that Civil War musket-and-sword wielding.
0:31:37 > 0:31:46Just peeling the pears before I start cooking them in the red wine, with ginger and cinnamon.
0:31:46 > 0:31:51Once you've cooked the pears, so that they're soft,
0:31:51 > 0:31:58you then boil down the... reduce the liquid
0:31:58 > 0:32:00until it becomes syrupy.
0:32:00 > 0:32:07You end up with a really, really nice sort of thick, syrupy sauce that goes over it.
0:32:08 > 0:32:12- Next, Perry's first-time almond tart.- Whoops-a-daisy!
0:32:12 > 0:32:21I'm just about to make the filling for the almond tart, which is caster sugar, four eggs,
0:32:21 > 0:32:27and it's a case of beating the eggs and sugar together until it's creamy.
0:32:27 > 0:32:30A slosh of rose-water. Whoops.
0:32:30 > 0:32:35Rind of one lemon and nine ounces of ground almonds.
0:32:35 > 0:32:37James, I don't suppose...
0:32:37 > 0:32:43It's awfully heavy, I don't think I can manage this in one go. Thank you.
0:32:43 > 0:32:45Step sharp, James, she must be exhausted.
0:32:45 > 0:32:49I don't know how she's managing in all that hot clobber.
0:32:49 > 0:32:52Almonds are popped on top of the sugar and rose-water mixture
0:32:52 > 0:32:55before that tart is baked for half an hour.
0:32:56 > 0:32:59A sweet almond tart.
0:32:59 > 0:33:03And as if an almond tart and pears in red wine aren't enough,
0:33:03 > 0:33:08there's also white gingerbread sheets, cinnamon and ginger marzipan squares brushed with rose-water,
0:33:08 > 0:33:13stuffed apricots and dates, and boozy prunes.
0:33:13 > 0:33:16Wow...more!
0:33:16 > 0:33:19Will the diners fall at the final hurdle?
0:33:19 > 0:33:22Three-year-old prunes marinated in brandy.
0:33:22 > 0:33:24Don't indulge if you're driving.
0:33:24 > 0:33:27I do recommend them.
0:33:27 > 0:33:29They're highly recommended.
0:33:29 > 0:33:32Enjoy.
0:33:32 > 0:33:34Thank you.
0:33:37 > 0:33:39Does anyone want this?
0:33:40 > 0:33:42Sorry?
0:33:42 > 0:33:45- Napkins.- Stab it.
0:33:46 > 0:33:48Or spoon it.
0:33:48 > 0:33:52Almond tart, good. Very good.
0:33:52 > 0:33:56Three-year-old prunes in brandy. Very, very good.
0:33:56 > 0:33:58- How many have you had?- Too many!
0:33:58 > 0:34:02For dessert, I had some of the almond tart which was delicious
0:34:02 > 0:34:06and I had some of the apricots with the mascarpone and almonds
0:34:06 > 0:34:10and they were delicious as well, and I can't eat anything else.
0:34:10 > 0:34:13The prunes in... Yeah, soaked in a lot of booze, they were good.
0:34:13 > 0:34:15A nice end to the meal.
0:34:15 > 0:34:21I decided to continue where I've been going the whole meal and had a bit of everything.
0:34:21 > 0:34:24The pears in red wine were really good.
0:34:24 > 0:34:28I'd never have thought of just drenching pears in red wine but it worked well.
0:34:28 > 0:34:30The almond tart was delicious as well.
0:34:30 > 0:34:32All in all, favourite course.
0:34:34 > 0:34:36What has Lynn got in reserve to rival Perry?
0:34:36 > 0:34:39Well, she's dishing up apple charlotte.
0:34:39 > 0:34:43Or toffee apple pudding served with custard.
0:34:43 > 0:34:47In the country, apples were free and I used custard powder,
0:34:47 > 0:34:50as there wouldn't have been enough fresh eggs.
0:34:50 > 0:34:52They both sound nice but I have to say,
0:34:52 > 0:34:55"Toffee apple pudding, mmm! Can I have some now?"
0:34:57 > 0:34:58No, you'll have to wait, Perry.
0:34:58 > 0:35:00She hasn't even started them yet.
0:35:00 > 0:35:04We're lucky enough that this restaurant has got some apple trees.
0:35:04 > 0:35:08So, we're making the most of it.
0:35:08 > 0:35:12In the wartime period, you cooked whatever you had to hand.
0:35:12 > 0:35:15And how economical is this?
0:35:15 > 0:35:18Apples, free from the orchard for both dishes.
0:35:18 > 0:35:20Nothing like a bit of make do.
0:35:20 > 0:35:27I'm preparing the apple... toffee apple puddings because they need to steam for a couple of hours.
0:35:27 > 0:35:31Lynn greased the pudding bowls and patted on a dark brown sugar coating.
0:35:31 > 0:35:34Coat them really well
0:35:34 > 0:35:38and that will give you more sticky toffee when they're cooked.
0:35:38 > 0:35:44After the bowls were chilled, she filled them with apples and topped them with a dough
0:35:44 > 0:35:46of flour, salt, margarine and sugar.
0:35:46 > 0:35:48Greaseproof paper was tied around the top...
0:35:48 > 0:35:51Seems OK to me. Yep.
0:35:51 > 0:35:56- ..before steaming the puds for a couple of hours.- Sorted.
0:35:56 > 0:35:58But there's a bit of a hitch.
0:35:58 > 0:36:00Disaster! Right.
0:36:00 > 0:36:05- Isn't it?- Just a little one.- Just a little one. The water has run dry.
0:36:05 > 0:36:09But it takes more than a pud disaster to faze a '40s girl.
0:36:09 > 0:36:13I've still got one pudding on the go, so...
0:36:13 > 0:36:18- Good wartime slogan, keep calm, carry on.- Yes. Keep calm, carry on. Definitely.
0:36:18 > 0:36:23Her second pud is the apple charlotte which is baked once her diners have arrived.
0:36:23 > 0:36:28Waste not, want not, Lynn, crumbed the trimmings from the angel toast for the pate starter
0:36:28 > 0:36:32and mixed it with sugar, cinnamon and margarine which was layered with sliced apples
0:36:32 > 0:36:36before going in the oven for 45 minutes.
0:36:36 > 0:36:39I'll put a sprinkling of cinnamon,
0:36:39 > 0:36:41just to give it a bit of a. Mmm!
0:36:41 > 0:36:44With one toffee apple pud down, Victoria's got to arm herself
0:36:44 > 0:36:47with a bit of propaganda for the apple charlotte.
0:36:47 > 0:36:52We had a little bit of a problem with the desserts
0:36:52 > 0:36:56in that one of the toffee puddings, we've lost. It's gone down.
0:36:56 > 0:37:01We've got one toffee pudding, which is a serving of six.
0:37:01 > 0:37:03We need to ration this.
0:37:03 > 0:37:10It's the war, we need to ration these six puddings fairly between the three tables.
0:37:10 > 0:37:16- She's good.- She was a fantastic host and the service was impeccable. Can't fault it.
0:37:16 > 0:37:20- She looks fantastic and she's a really good host, isn't she? - She is.
0:37:20 > 0:37:23- She was the highlight, to be honest. - Yeah, definitely.
0:37:23 > 0:37:26Looks like Victoria has saved the day
0:37:26 > 0:37:31and in the kitchen, there's a flurry of activity as the desserts are plated up.
0:37:31 > 0:37:34Anthony, are we ready with that custard?
0:37:34 > 0:37:35It's hard to say.
0:37:44 > 0:37:48Looks like Anthony has got the powered custard done and dusted.
0:37:48 > 0:37:51That's good custard. It's good custard.
0:37:51 > 0:37:52And out they go.
0:37:54 > 0:37:56- One toffee.- Thank you.
0:37:56 > 0:38:00And there you is your custard.
0:38:04 > 0:38:06- Is it nice?- It is nice, yeah.
0:38:06 > 0:38:10What will the diners make of this brace of wartime classics?
0:38:10 > 0:38:14- I like it. Just eat the topping bit. - Carry on.
0:38:16 > 0:38:22I had the toffee apple pudding. It was absolutely excellent, really was nice and tasty.
0:38:22 > 0:38:24The custard was excellent as well.
0:38:24 > 0:38:27It was a bit bland, to be honest.
0:38:27 > 0:38:31I've eaten it but I probably wouldn't ask for it again.
0:38:31 > 0:38:37This apple charlotte is absolutely gorgeous. It's very filling, though, it's quite big.
0:38:37 > 0:38:42Apple charlotte, it was very nice but so filling, isn't it?
0:38:44 > 0:38:48It's like going to your friend's house and not enjoying their parents' food
0:38:48 > 0:38:49and then being asked to pay for it.
0:38:49 > 0:38:54Oh, dear! They'd have been grateful for it in the war.
0:38:54 > 0:38:57I'd pay for the singer. I'd pay for the singer to come back any day, wouldn't you?
0:38:57 > 0:39:04Well, Lynn and Perry have pulled out all the stops but have they done enough to make a profit?
0:39:04 > 0:39:07Their fate is now entirely in the hands of the diners
0:39:07 > 0:39:10who will decide how much or how little they want to pay.
0:39:10 > 0:39:14Neither of our cooks has any idea of how much that might be.
0:39:14 > 0:39:17Perry spent £110
0:39:17 > 0:39:19on her Civil War banquet
0:39:19 > 0:39:21so for her to have any booty from the battle,
0:39:21 > 0:39:25she must take more than £11 a head from each of her diners.
0:39:25 > 0:39:28But what did they make of their experience?
0:39:28 > 0:39:31That's if they can speak after all that food.
0:39:31 > 0:39:37I thought that was an excellent meal. Gone to a lot of effort, lovely people. A fantastic banquet.
0:39:37 > 0:39:41It was thoroughly enjoyable, great company, good food.
0:39:41 > 0:39:46Food was OK, it wasn't the best food I've ever eaten but they made up for it with the service and hospitality.
0:39:46 > 0:39:50I had a brilliant evening. Thought it was a great experience.
0:39:50 > 0:39:53Something I'll never do again and ate everything.
0:39:53 > 0:39:59A toast. A toast to our guests, who made the evening very enjoyable.
0:39:59 > 0:40:01And worthwhile.
0:40:01 > 0:40:06- To you as well.- Very gently.- Whoops. Yes.- Chink.
0:40:08 > 0:40:09Lynn spent £42
0:40:09 > 0:40:12on her wartime experience.
0:40:12 > 0:40:18So, if she's to emerge victorious, she needs just over £4 a head.
0:40:18 > 0:40:23But were enough of her diners appreciative of the frugal '40s, especially the younger ones?
0:40:23 > 0:40:27I wasn't over-impressed with the food but, you know, it was reasonable
0:40:27 > 0:40:32and mainly towards the service and the whole atmosphere because it was a different thing to do.
0:40:32 > 0:40:35I did enjoy the evening and the service was really brilliant.
0:40:35 > 0:40:37The ambience and the singer was fantastic.
0:40:37 > 0:40:41The waitresses were lovely. I had a nice evening on that behalf.
0:40:41 > 0:40:46The food wasn't my cup of tea but the whole evening was fantastic.
0:40:46 > 0:40:48I'd definitely go to this restaurant again.
0:40:48 > 0:40:52I've really enjoyed it and I'd do it again.
0:40:52 > 0:40:55The food was lovely, brought back many memories for me.
0:40:57 > 0:40:59Would I do it all again? Yes.
0:40:59 > 0:41:03- Yes, definitely.- Definitely, yeah. As long as I've got my helper.
0:41:03 > 0:41:05- Helpers.- Helpers.
0:41:07 > 0:41:09Well, you know...
0:41:12 > 0:41:17Lynn, Perry, what an incredible night you gave your diners.
0:41:17 > 0:41:20Not only fabulous food but a real step back in time.
0:41:20 > 0:41:23- How was it for you, Perry? - It was great.
0:41:23 > 0:41:26Quite a challenge. It was great fun. I really enjoyed it.
0:41:26 > 0:41:31You said it was challenging. What was the most challenging thing?
0:41:31 > 0:41:33I don't know, really.
0:41:33 > 0:41:35It was all sort of...
0:41:35 > 0:41:38it was trying to make sure that people had a good time.
0:41:38 > 0:41:43Yes, it sort of all worked and the best bit of the day was taking my shoes off.
0:41:44 > 0:41:48That end-of-the-day feeling. And, Lynn, how was it for you?
0:41:48 > 0:41:52Quite pleasant and a lovely experience actually.
0:41:52 > 0:41:53I really enjoyed it.
0:41:53 > 0:41:58I wasn't at all nervous. I did think, "Will I get the timing right?"
0:41:58 > 0:42:02Hopefully, I think I did all right, actually.
0:42:02 > 0:42:05Certainly, the older people loved the food.
0:42:05 > 0:42:09- Yes.- Everybody loved the experience but some of the young people said
0:42:09 > 0:42:14they were quite glad they didn't have to eat such bland food from the '40s.
0:42:14 > 0:42:19My food is quite basic, as it was in the '40s.
0:42:19 > 0:42:25Our tastes have changed now to what we did then.
0:42:25 > 0:42:33But it proves the point, though, that you can eat healthily, fill yourselves up quite cheaply really.
0:42:33 > 0:42:37Actually, a lot of what was going on in the '40s is very fashionable now.
0:42:37 > 0:42:41We're getting back to home cooking and home-grown food. It's very relevant.
0:42:41 > 0:42:46I think it's time for both of you to find out whether you made a profit or not.
0:42:46 > 0:42:50- I'd forgotten that bit.- How lovely! Well, let's have a look anyway.
0:42:50 > 0:42:58- OK, Perry, you spent £110 and your diners donated £214...- Good Lord!
0:42:58 > 0:43:00which means you made a profit of £104.
0:43:00 > 0:43:04- Good heavens. - That cash is for you.- Wonderful.
0:43:04 > 0:43:07- Don't spend it on sugar, either. - No, no, no.
0:43:07 > 0:43:10Lynn. Wow, Lynn, you did the '40s proud.
0:43:10 > 0:43:12You spent just £42.
0:43:12 > 0:43:18And your diners donated £160, which means you made a profit of £118.
0:43:18 > 0:43:19Wow.
0:43:19 > 0:43:23Thank you. That's amazing. Absolutely amazing.
0:43:23 > 0:43:26Thank you both very much and thank you for watching
0:43:26 > 0:43:30and I will see you next time on Instant Restaurant.
0:43:36 > 0:43:39Subtitles by Red Bee Media Ltd