0:00:02 > 0:00:06Two rival amateur cooks are converting their homes into restaurants for one night only.
0:00:06 > 0:00:09Also, if you could make sure that the glasses are polished.
0:00:09 > 0:00:12They've been given just one day to pull it off
0:00:12 > 0:00:14and a budget of up to £200.
0:00:14 > 0:00:16- Hi.- Hello! Head chef.
0:00:16 > 0:00:1920 strangers will be judging the results.
0:00:19 > 0:00:21Sorry. I forgot the parsley.
0:00:22 > 0:00:28It's entirely up to them to decide how much, or how little, they want to pay.
0:00:28 > 0:00:29Fire!
0:00:29 > 0:00:33Cooked perfectly and the sauce was just unbelievable. Top marks.
0:00:33 > 0:00:35It was the worst thing I've eaten!
0:00:35 > 0:00:38If it was a restaurant, I'd have gone somewhere else.
0:00:38 > 0:00:40So can the cooks deliver the goods?
0:00:40 > 0:00:43And will either of them make any money?
0:00:50 > 0:00:53Hello and welcome to Instant Restaurant,
0:00:53 > 0:00:57where two amateur cooks attempt to create memorable dining experiences
0:00:57 > 0:00:59for one night only.
0:00:59 > 0:01:03Their guests then decide how much they think it's worth.
0:01:03 > 0:01:06So can either of our cooks make a profit?
0:01:06 > 0:01:09First up, 27-year-old Kim Willis.
0:01:09 > 0:01:13By day, she pens romantic stories for women's magazines.
0:01:13 > 0:01:17"Yet my heart went all of a flutter."
0:01:18 > 0:01:22By night, she indulges an altogether different passion.
0:01:22 > 0:01:25My love of food would have started when we were kids
0:01:25 > 0:01:30and food was a huge part of what we did as a family.
0:01:30 > 0:01:34And it's blossomed since moving into her converted chapel,
0:01:34 > 0:01:37just outside Bristol, over a year ago.
0:01:37 > 0:01:41I think when I moved in here is when I really started to try new recipes
0:01:41 > 0:01:44and get into cook books and experimenting
0:01:44 > 0:01:46and really fell in love with food.
0:01:46 > 0:01:50So what's Kim seducing her diners with tonight?
0:01:50 > 0:01:53The menu is probably 99% very British because I love Britain.
0:01:53 > 0:01:55I love being at home.
0:01:55 > 0:01:59But it's got a splash of inspiration from Thailand and Malaysia
0:01:59 > 0:02:01thrown in for good measure.
0:02:01 > 0:02:05Her rival is 25-year-old financial analyst Edgar Thomas,
0:02:05 > 0:02:07who is mad about Chinese food
0:02:07 > 0:02:11from the Sichuan region of south-west China.
0:02:11 > 0:02:16I really enjoy cooking, travelling, generally food travelling.
0:02:16 > 0:02:21And his globe-trotting has turned him into a tea connoisseur.
0:02:21 > 0:02:24Over 5,000 different teas come from China.
0:02:24 > 0:02:27The Chinese keep these teapots for their whole lives.
0:02:27 > 0:02:29They keep them almost like a pet,
0:02:29 > 0:02:32so they nurture them through their lives.
0:02:32 > 0:02:35It sounds a bit weird that I collect teapots!
0:02:35 > 0:02:37A little potty, maybe!
0:02:37 > 0:02:39And, clearly, so is his dad,
0:02:39 > 0:02:43as he's letting Edgar turn his Bristol home into a Chinese eatery.
0:02:43 > 0:02:46The food we're cooking today is traditional Sichuan food.
0:02:46 > 0:02:51We are not altering any of the dishes to make them any less spicy.
0:02:51 > 0:02:56We are not cutting back on any of the garlic or ginger
0:02:56 > 0:02:58which some British people find hard to palate.
0:02:58 > 0:03:02We are keeping it as traditional as possible, really.
0:03:02 > 0:03:07But this challenge is about so much more than just pleasing palates.
0:03:07 > 0:03:10With two helpers each, Kim and Edgar
0:03:10 > 0:03:12must convert their homes into fabulous restaurants
0:03:12 > 0:03:19with just the right atmosphere to whet their diners' appetites and loosen their purse strings.
0:03:19 > 0:03:22Kim's keeping it simple and hoping the combo of her flat
0:03:22 > 0:03:25and her cooking will be enough to wow her guests.
0:03:25 > 0:03:28I want to show off my flat
0:03:28 > 0:03:32and the old Wesleyan chapel building, how beautiful it is, show off my culinary skills.
0:03:32 > 0:03:36To help her, she's keeping it in the family with sister, Tammy.
0:03:36 > 0:03:41Hopefully, we'll be so prepared that we will be able to actually
0:03:41 > 0:03:45engage with the customers a bit and not just be tied up in the kitchen.
0:03:45 > 0:03:51And brother, Jay, will be holding the fort front of house like a real life romantic hero.
0:03:51 > 0:03:56He is dashing and should be able to charm the pants off anybody.
0:03:56 > 0:04:02Might be really nice, easy going, lovely people who enjoy food, or they might be an absolute nightmare!
0:04:02 > 0:04:05Let's hope he's still smiling at the end of the evening!
0:04:05 > 0:04:08While Jay is taking his role very seriously...
0:04:08 > 0:04:13..over at Edgar's, his brother, Nico, is taking a more laid-back approach to the night ahead.
0:04:13 > 0:04:16I'm just taking a short break,
0:04:16 > 0:04:22so I'm fully relaxed for greeting the guests this evening.
0:04:22 > 0:04:26Nico's work will come later, really, when he's serving all the guests.
0:04:26 > 0:04:28So I'll let him off at the moment.
0:04:28 > 0:04:32Cor, what a nice boss! Can't imagine many chefs being so lenient.
0:04:32 > 0:04:35Completing the team is Edgar's girlfriend, Charlotte,
0:04:35 > 0:04:37sous-chef and kitchen prompt.
0:04:37 > 0:04:39I'm sometimes his memory as well,
0:04:39 > 0:04:42to remind him of things like rice
0:04:42 > 0:04:45which, sometimes, we forget to make.
0:04:45 > 0:04:49Hopefully, he won't tonight, as his simple communal dining theme
0:04:49 > 0:04:52is totally reliant on a top-notch dinner.
0:04:52 > 0:04:55What we're really trying to achieve is to get the guests eating the food
0:04:55 > 0:04:58and concentrating on the food and not the decor
0:04:58 > 0:05:00or the ambience of the restaurant.
0:05:00 > 0:05:02We want it to be just about the food.
0:05:02 > 0:05:07Both cooks have been given an allowance of up to £200.
0:05:07 > 0:05:11Edgar's decided he can manage on a frugal £62,
0:05:11 > 0:05:16so he will have to take just over £6 from each diner to break even.
0:05:16 > 0:05:21Kim decided she needed just over £30 more,
0:05:21 > 0:05:24so she must top £9 a head to cover her costs,
0:05:24 > 0:05:29but she's had more than an instant restaurant on her shopping list.
0:05:29 > 0:05:33Everything I am wearing is new and I have a dress to wear later.
0:05:33 > 0:05:35So I've spent, how much was this top?
0:05:35 > 0:05:42£20, £25 and tonight's dress was £65, so that's...
0:05:44 > 0:05:47..We're talking £120 on clothes.
0:05:47 > 0:05:51That's all right cos you'll make plenty of profit to pay for your clothes.
0:05:51 > 0:05:54Yeah, the clothes I can wear again - I can't eat it twice.
0:05:54 > 0:05:57Is it a dress, Kim? Or is it a top?
0:05:57 > 0:06:00Ah, well, a girl's got to look at best
0:06:00 > 0:06:04and she splashed her own cash on her instant restaurant wardrobe.
0:06:04 > 0:06:08So it's a battle of an authentic Sichuan-tasting menu
0:06:08 > 0:06:11versus classic Brit tinged with Malaysian flavours.
0:06:11 > 0:06:14Each cook will be judged by ten hungry strangers.
0:06:14 > 0:06:17I'm concerned they'll tear me apart.
0:06:17 > 0:06:20They're all bringing their appetites and their cash.
0:06:20 > 0:06:22Let's knock 'em for six, eh?
0:06:23 > 0:06:26And if either Kim or Edgar fail to impress,
0:06:26 > 0:06:28they could be heading for a loss.
0:06:28 > 0:06:30Mmm, Kim's on a charm offensive.
0:06:30 > 0:06:32- Kim, the head chef.- Head chef.
0:06:32 > 0:06:35Really impressed when we came through the door
0:06:35 > 0:06:40and then up those stairs and you've suddenly got the split-level dining area.
0:06:40 > 0:06:42More than expectations, I think.
0:06:42 > 0:06:45It does actually look like a little cosy restaurant.
0:06:45 > 0:06:47Jay's pulling out all the stops.
0:06:47 > 0:06:50Smooth!
0:06:50 > 0:06:53Over at Edgar's, the knock of the first guests
0:06:53 > 0:06:56sends him scuttling back to the sanctuary of his kitchen.
0:06:56 > 0:06:58And Nico springs up from the sofa.
0:06:58 > 0:07:00Welcome to Chengdu.
0:07:00 > 0:07:04If I could just take your drinks, I'll pop them in the fridge. Lovely.
0:07:04 > 0:07:07I didn't notice the decor particularly.
0:07:07 > 0:07:10No, neither did I. It was quite pleasant.
0:07:12 > 0:07:13'Just OK, really.'
0:07:13 > 0:07:17If I had walked into it as a restaurant,
0:07:17 > 0:07:19I may well have walked back out.
0:07:19 > 0:07:20Oh dear.
0:07:20 > 0:07:23Not quite the response Edgar was hoping for
0:07:23 > 0:07:25but Kim's got off to a flying start.
0:07:25 > 0:07:29It will be interesting to see how Jay and Nico shape up.
0:07:29 > 0:07:32There's an awful lot riding on those two.
0:07:32 > 0:07:36But, for now, it's all about tempting the diners' taste buds.
0:07:36 > 0:07:37Time for the starters.
0:07:40 > 0:07:43In the hope of romancing her customers' palates,
0:07:43 > 0:07:48Kim's offering them a choice of brazen brie soup with cranberry toasts,
0:07:48 > 0:07:54or chargrilled peach and prosciutto tart with balsamic dressing and watercress.
0:07:54 > 0:07:59I chose the soup because I think vegetarians have a bit of a bum deal
0:07:59 > 0:08:02and I wanted them to have something luxurious and sexy
0:08:02 > 0:08:06and I chose the Parma ham dish through experimentation because I love Parma ham.
0:08:06 > 0:08:09The tart sounds tasty.
0:08:09 > 0:08:13I'm struggling to think what the brie soup would look and taste like.
0:08:13 > 0:08:15I'm sure it'll be nice.
0:08:15 > 0:08:18Well, we'll soon see, Edgar.
0:08:18 > 0:08:21Just after lunch, Kim started grilling peaches
0:08:21 > 0:08:25for her tarts with a watchful eye and more than a little trepidation.
0:08:25 > 0:08:29Every time that I've done this peach chargrilled thing,
0:08:29 > 0:08:31I've burnt them because I get really impatient
0:08:31 > 0:08:35with the fact that the chargrill lines don't show up for ages.
0:08:35 > 0:08:37I'm like, "Come on! I'll do something else."
0:08:37 > 0:08:39And I come back and it's smoking.
0:08:39 > 0:08:44So I'm being really vigilant today about making sure that I do not let them burn.
0:08:44 > 0:08:48OK, some of them have successfully burnt,
0:08:48 > 0:08:52like this one, which won't go on a tart.
0:08:52 > 0:08:57After rescuing enough peaches from incineration, Kim arranged them on
0:08:57 > 0:09:02a home-made pastry with prosciutto, creme fraiche, mustard and honey,
0:09:02 > 0:09:03ready for baking to order.
0:09:03 > 0:09:08I know it's good food. It's probably not like some people might do lobster and crazy,
0:09:08 > 0:09:12difficult combinations of food, but this is what I like to eat,
0:09:12 > 0:09:15so it's got a lot of love in it.
0:09:17 > 0:09:19- What's that?- That's the brie.
0:09:19 > 0:09:22- It needs liquidising.- Cool.
0:09:22 > 0:09:25I know it looks really lumpy but you strain it so the skin comes off.
0:09:25 > 0:09:27Oh, right.
0:09:27 > 0:09:30Mmm! Her second starter - the artery-furring soup
0:09:30 > 0:09:34featuring brie, garlic and herb cream cheese AND cream
0:09:34 > 0:09:38was started in the afternoon, ready to be served with cranberry toasts.
0:09:41 > 0:09:44Kim's not just cooking but serving as well.
0:09:44 > 0:09:48But is she spreading herself thinner than her Cranberry topping?
0:09:48 > 0:09:52Ah, sorry! Forgot the parsley. I knew I would!
0:09:56 > 0:09:57Hello, fellas.
0:09:57 > 0:09:59- Hi.- Who's who? Which is which?
0:09:59 > 0:10:02- We're going to share. - That's very clever.
0:10:02 > 0:10:05- Well, one each. OK. Bon appetit. - That's good.- Huh.
0:10:08 > 0:10:10I hope they're going down well.
0:10:10 > 0:10:14I have no idea. It all got a bit... panicky towards the end.
0:10:14 > 0:10:18I should try and listen for feedback, shouldn't I?
0:10:18 > 0:10:20That's actually quite nice.
0:10:20 > 0:10:23- Hmm.- It's very nice. - Very nice. Very good indeed.
0:10:23 > 0:10:26But behind closed doors and out of earshot,
0:10:26 > 0:10:29what do the diners really think?
0:10:29 > 0:10:32We kind of cheated. We had one of each
0:10:32 > 0:10:34and we sort of ate half and half.
0:10:34 > 0:10:37I started with the tart and it was well executed.
0:10:37 > 0:10:41The pastry was really thin, nice. Sometimes it's stodgy.
0:10:41 > 0:10:44The prosciutto was quite crispy, so it was good but not too crispy.
0:10:44 > 0:10:47The peach was well-cooked.
0:10:47 > 0:10:50My starter was the ham and the peach tart.
0:10:50 > 0:10:52- Tart.- And then...
0:10:52 > 0:10:54Ooh! They're a bit frisky.
0:10:54 > 0:10:56Yes, which was really nice.
0:10:56 > 0:11:00I think there was some balsamic dressing and stuff with the salad
0:11:00 > 0:11:03and, yes, it was lovely. It was nice.
0:11:03 > 0:11:05Peach is just really different.
0:11:05 > 0:11:06I found peach interesting -
0:11:06 > 0:11:09quite sweet and different.
0:11:09 > 0:11:12Kind of not expected and that was a really nice flavour.
0:11:12 > 0:11:16You'd think of apricots but you'd never think of peach.
0:11:16 > 0:11:17So the tarts turn out peachy.
0:11:17 > 0:11:19But what about the soup?
0:11:19 > 0:11:21- Ah, it's really good, actually. - Bon appetit.
0:11:21 > 0:11:25- It was served with little, sort of, toasts.- Jam on toast.
0:11:25 > 0:11:28Well, it was jam on toast and that's the problem.
0:11:28 > 0:11:32It tasted a bit sweet and a bit... just like jam on toast.
0:11:32 > 0:11:36I didn't think I was going to like it but I was very, very surprised.
0:11:36 > 0:11:37It was so amazing.
0:11:37 > 0:11:39This is really good.
0:11:39 > 0:11:41I like the cheesy flavour.
0:11:41 > 0:11:44- But...- Not in soup. - I think it's got too much salt in it.
0:11:44 > 0:11:46Hmmm. Yes.
0:11:46 > 0:11:50Well, at least the tarts did the trick.
0:11:50 > 0:11:55Over at Edgar's Chinese diner, he's taken the radical decision
0:11:55 > 0:11:57of offering his guests no choice at all.
0:11:57 > 0:12:00He's gambling on dishing up a marathon tasting menu.
0:12:02 > 0:12:05Starting with the intriguing combo of mad hot chicken,
0:12:05 > 0:12:09numbing Sichuan chicken, strange lotus root
0:12:09 > 0:12:12and sour peppers with sweetness.
0:12:12 > 0:12:15This is a classic Sichuan tasting menu
0:12:15 > 0:12:17with lots of different taste sensations.
0:12:17 > 0:12:20I'm pretty confident the guests will like it.
0:12:20 > 0:12:24Strange lotus root? I like the sound of that, good collection of words!
0:12:24 > 0:12:29But on the whole, the starters sound a bit...boring.
0:12:29 > 0:12:31Mad hot chicken? Boring?
0:12:31 > 0:12:34The first thing is cook the chicken for the starters.
0:12:34 > 0:12:39Well, boring or not, Edgar's started his chicken dishes nice and early
0:12:39 > 0:12:42by boiling both birds in water, ginger and spring onion.
0:12:42 > 0:12:46And to spice up his diner's lives, the chicken will be dressed in
0:12:46 > 0:12:48either chilli or numbing Sichuan pepper.
0:12:48 > 0:12:53Within Sichuan cooking there is a concept called hot and numbing.
0:12:53 > 0:12:57Where they serve a hot dish and a numbing dish together.
0:12:57 > 0:13:00The numbing kind of counterbalances the hotness, if you like.
0:13:00 > 0:13:04It's quite a nice sensation to have your mouth feeling slightly numb
0:13:04 > 0:13:07and then put some really hot chillies in it.
0:13:07 > 0:13:10It does work. It doesn't sound great, but it does work very well.
0:13:10 > 0:13:13- Well, apparently it sounds boring to some people!- So, what's next?
0:13:13 > 0:13:16We need to do the dressing for the mad hot chicken.
0:13:16 > 0:13:19Once shredded, the chicken was mixed with chilli,
0:13:19 > 0:13:24oil, ginger, garlic, spring onions and red-hot pickled chilli paste.
0:13:28 > 0:13:30- Is that hot enough?- Yes.
0:13:30 > 0:13:32- Sure?- Yes, that's delicious.
0:13:33 > 0:13:34It's hot enough.
0:13:34 > 0:13:37Maybe this is what pepped up Nico.
0:13:38 > 0:13:41Well, it does have a bit of a kick to it.
0:13:41 > 0:13:44Yes. That's about perfect, I think.
0:13:44 > 0:13:48You may be laughing, Edgar, but will your diners?
0:13:48 > 0:13:50They've got some unusual ingredients to tackle.
0:13:50 > 0:13:53Now I'm going to prepare the lotus roots.
0:13:53 > 0:13:57They need to be prepared correctly, otherwise it can taste extremely bland.
0:13:57 > 0:14:01As you can see it's very kind of beautiful kind of star, defined star shape in it.
0:14:01 > 0:14:03It's got a very crunchy texture.
0:14:03 > 0:14:07So once it's kind of dressed in a sweet and sour,
0:14:07 > 0:14:11it takes on a little bit of the flavour of the dressing really.
0:14:11 > 0:14:14The root's soaked in ginger and water for a couple of hours
0:14:14 > 0:14:18and then spends another two hours in a vinegar, salt and sugar solution.
0:14:18 > 0:14:23But will this exotic acquired taste entice his diners or put them off?
0:14:23 > 0:14:25Time alone will tell.
0:14:27 > 0:14:30Edgar's final starter, the sour peppers with sweetness,
0:14:30 > 0:14:33are sliced bell peppers cooked in a traditional bamboo steamer,
0:14:33 > 0:14:38before being mixed with sugar and salt dissolved in vinegar.
0:14:38 > 0:14:44But before the diners can tuck into any of it, Nico heads out to set the scene and explain the menu.
0:14:44 > 0:14:46If I can just have your attention for a brief moment?
0:14:46 > 0:14:48Firstly, welcome to Chengdu.
0:14:48 > 0:14:52The restaurant is called Chengdu after a region in south-west China.
0:14:52 > 0:14:57Recently me and my brother Edgar who's in the kitchen went on a tea-buying trip to the region...
0:14:57 > 0:15:01Scene-setting, tick. Menu explanation? Not really!
0:15:01 > 0:15:04- Right. You need to go out there now and explain...- Yes.
0:15:04 > 0:15:08- Explain the small eats concept - they're having everything on the menu.- OK.
0:15:10 > 0:15:13Just briefly, there was something I forgot to mention.
0:15:13 > 0:15:18You're probably thinking, "What am I going to have for a starter? What am I going to have for a main?"
0:15:18 > 0:15:20- Well, you're going to have everything.- Ooh!
0:15:20 > 0:15:23Yes. Because in true Chengdunese style
0:15:23 > 0:15:25we're actually going to have a tasting menu.
0:15:25 > 0:15:29They call it "small eats" and you have little portions of lots of things.
0:15:29 > 0:15:33Well rescued, Nico! Don't think the diners noticed a thing.
0:15:33 > 0:15:37The service was superb. Really, really impressed.
0:15:37 > 0:15:42He's enthusiastic, he's knowledgeable...and just wanted to talk to everyone.
0:15:42 > 0:15:47So without further ado, I'll just go back to the kitchen and bring you some nosh.
0:15:54 > 0:15:56Thank you very much.
0:15:57 > 0:16:00This looks interesting. I can't imagine what that tastes like.
0:16:00 > 0:16:03I never tasted lotus root before.
0:16:03 > 0:16:08- Just interested in how I'm going to manage with these chopsticks. - Never fear, madam. Nico is near.
0:16:08 > 0:16:14The general idea is that you sort of perch them between your thumb and forefinger and use it like a claw.
0:16:14 > 0:16:16It's more in the joints of your fingers.
0:16:16 > 0:16:20But if it all goes wrong, then what I sometimes do is just take them like that.
0:16:20 > 0:16:22Oh, he's good!
0:16:22 > 0:16:23Unlike his pupil.
0:16:25 > 0:16:30But will Edgar's hot and numbing creations fire up his diners?
0:16:30 > 0:16:32- I love the lotus root.- Yes.
0:16:32 > 0:16:35It was just something I'd never ever seen before.
0:16:35 > 0:16:42Just sliced through. You know, you can see, like, the parts where the water would go through
0:16:42 > 0:16:47the root and everything. So just, yes, I'm a biology teacher. I think it's the biologist in me.
0:16:47 > 0:16:52- It didn't look very appetising, but it had a fantastic flavour to it. - And the texture was good.
0:16:52 > 0:16:55I came in it blind, I suppose.
0:16:55 > 0:17:00The only hot Chinese that I've ever had is my ex-missus about 15 years ago.
0:17:00 > 0:17:03Oh, thank you. But can we just stick to the food, please?
0:17:03 > 0:17:07Very, very impressed. Very impressed. I thought the starters were very good.
0:17:07 > 0:17:11Nice mixed bag. You know, what an introduction.
0:17:15 > 0:17:20Well, it looks like Edgar's insistence on nothing but authentic is paying dividends,
0:17:20 > 0:17:24and that strange lotus root went down particularly well.
0:17:24 > 0:17:28But there are another seven dishes to his tasting menu.
0:17:28 > 0:17:30So I do hope his diners haven't peaked too soon.
0:17:30 > 0:17:38And Kim's brazen brie soup wasn't to everybody's taste. So, can she redeem herself with the mains?
0:17:38 > 0:17:41Kim's offering a choice of her speciality,
0:17:41 > 0:17:45coconut and lime curry with organic chicken, pineapple and asparagus
0:17:45 > 0:17:47served with okra, or lady's fingers.
0:17:47 > 0:17:52Or roasted butternut squash, parsnip and goat's cheese
0:17:52 > 0:17:55on garlic-infused Portobello mushroom with maple syrup,
0:17:55 > 0:18:00toasted nuts and seeds and home-made sun-dried tomato bread.
0:18:00 > 0:18:05Both the main courses are just a medley of all my favourite things thrown together
0:18:05 > 0:18:07and I think the diners would be mad not to love them.
0:18:07 > 0:18:13There's a lot of big flavours in the mushrooms. I'm not sure if they're going to be overpowering, maybe.
0:18:13 > 0:18:15The curry sounds nice.
0:18:15 > 0:18:17But pineapple and asparagus?
0:18:17 > 0:18:20Well, Kim did call his mad hot chicken boring.
0:18:20 > 0:18:27Mid-afternoon and sister Tammy was busy dicing butternut squash and parsnip for the vegetarian option.
0:18:27 > 0:18:32After roasting them in olive oil, she then added goats cheese,
0:18:32 > 0:18:34ready for it to be served with the mushrooms.
0:18:34 > 0:18:37These are the portobello mushrooms with garlic butter on them
0:18:37 > 0:18:40and I'm just going to grill them for a bit,
0:18:40 > 0:18:44so that then 10 minutes before serving we can just
0:18:44 > 0:18:47add the roasted veg to them and grill them a bit more.
0:18:47 > 0:18:51Accompanying this dish will be sun-dried tomato bread freshly
0:18:51 > 0:18:55baked in the traditional way, in a bread maker on a hallway floor.
0:18:55 > 0:18:57Ah, hello, beautiful.
0:18:57 > 0:18:59Look at you.
0:18:59 > 0:19:02- Wow!- What can I say?
0:19:02 > 0:19:07Lovely! Now, best to leave that to cool somewhere you won't forget it.
0:19:07 > 0:19:12Having baked her daily bread, Kim puts her lady's fingers together and prays that her diners will like it.
0:19:12 > 0:19:14Well, she does live in a chapel.
0:19:14 > 0:19:19The okra tends to quite, like, burst open and then it just looks rubbish.
0:19:19 > 0:19:24So...as long as it's all got a little bit in there...
0:19:24 > 0:19:26I might use my fingers.
0:19:26 > 0:19:28Then, that's fine.
0:19:28 > 0:19:30And the recipe calls for a messy style.
0:19:30 > 0:19:34So, it doesn't matter if it sort of spills out and stuff.
0:19:34 > 0:19:41I should have just had a hot caution on the okra on the menu so people don't jump in there.
0:19:41 > 0:19:45Although I suppose they wouldn't order the curry if they didn't like hot food, would they?
0:19:45 > 0:19:47No. That would be silly.
0:19:47 > 0:19:49Having stuffed her okra, Kim takes a tea break,
0:19:49 > 0:19:54but with only two hours before her diners arrive, she hasn't started her second main yet.
0:19:54 > 0:19:57The other main is the chicken curry.
0:19:57 > 0:20:00- Mmm. - I might...Now I'll do the asparagus.
0:20:00 > 0:20:03But apart from that I don't really want to pre-do that too much.
0:20:03 > 0:20:06No. But you know if you really wanted to be on top of things,
0:20:06 > 0:20:09- you could do the curry without the chicken.- Yeah.
0:20:09 > 0:20:14- But then it's just a load of coconut milk just sitting there. - Getting all the flavours in it.
0:20:14 > 0:20:18Yes, I want it to that, but don't need it to do that for three hours, I don't think.
0:20:18 > 0:20:22- No.- I'm with Tammy. But as this is Kim's signature dish,
0:20:22 > 0:20:27I guess she knows what she's doing and will presumably pick exactly the right time to start cooking.
0:20:27 > 0:20:28Which as it turns out,
0:20:28 > 0:20:31was a tense 20 minutes before her guests arrived.
0:20:31 > 0:20:36The sauce is a richly flavoured mix of home-made curry paste,
0:20:36 > 0:20:40tomatoes, pineapple, lime juice and lashings of coconut milk.
0:20:40 > 0:20:42And probably a bit of love thrown in too.
0:20:44 > 0:20:48Well, would you believe that loads of people want my curry?
0:20:48 > 0:20:55And I've got seven curries and three squashes. So I'm delighted!
0:20:55 > 0:20:59Don't count your chicken curry before it's cooked, Kim. Or tasted, for that matter.
0:20:59 > 0:21:01Sorry, mains for table 1. When you're ready.
0:21:01 > 0:21:04Ah, good. Table 1...
0:21:04 > 0:21:08These are my stuffed okras.
0:21:08 > 0:21:14They only take a few minutes. It tastes really good.
0:21:14 > 0:21:16It's got a kick to it.
0:21:16 > 0:21:19But that's what I wanted. Yes, it's got a definite kick.
0:21:19 > 0:21:22Oh, I hope the guests get a kick out of it.
0:21:22 > 0:21:27- It's going to be...slightly sharing. I'll get you some more cutlery. Thanks.- Thank you.
0:21:27 > 0:21:30It looks very good. It looks very good.
0:21:30 > 0:21:33With the curries lined up and ready to go, Tammy starts
0:21:33 > 0:21:37plating up the veg option and is determined no-one goes hungry.
0:21:37 > 0:21:39Kim thinks I've made these mains too big but...
0:21:39 > 0:21:42I always think with vegetarian mains that you should make them
0:21:42 > 0:21:45a bit bigger than meat because there's no...meat in them.
0:21:45 > 0:21:48Sorry for the delay, guys. Who's having what?
0:21:48 > 0:21:50The three of you are having curries?
0:21:50 > 0:21:52- You're having that.- Yes. - And you? Yes.
0:21:52 > 0:21:55- I'm having the other one. - Oh, sorry.
0:21:55 > 0:22:01- I've got a wobbly tower of rice... - Kevin, the butternut squash. - Sorry. Be with you in a second.
0:22:01 > 0:22:04Oops! A bit of sloppy service there and things are sliding in the kitchen.
0:22:04 > 0:22:06- There you go.- Thank you.
0:22:06 > 0:22:08Other two curries just on their way.
0:22:08 > 0:22:11We forgot to serve the sun-dried tomato bread with our veggie main.
0:22:11 > 0:22:17Which was on the menu and...I haven't heard anybody say anything but I 'm sure they...
0:22:17 > 0:22:20I thought that you'd made an executive decision that it didn't go that well.
0:22:20 > 0:22:24Well, to be honest I was thinking it's all a bit too dry.
0:22:24 > 0:22:26There's no soft things. Really it doesn't go.
0:22:26 > 0:22:30But that's not to say it wasn't on the menu and should have been an option.
0:22:30 > 0:22:34Mmm. I wonder if the diners will notice what's missing?
0:22:34 > 0:22:39I was really, really happy with my main courses. I loved my curry, how it looked.
0:22:39 > 0:22:44It had asparagus shooting out of it and the rice worked, which I was really pleased about.
0:22:44 > 0:22:45It was a disaster, if I'm honest.
0:22:45 > 0:22:48I'm sorry, but it was the worst thing I've eaten in some time.
0:22:48 > 0:22:50It was just like a big bowl of coconut milk
0:22:50 > 0:22:53with some rubbery chicken. I felt really disappointed.
0:22:53 > 0:22:56And the rice was overcooked.
0:22:56 > 0:22:58And lady's fingers are disgusting.
0:22:58 > 0:23:01My main was the curry. I don't know, it was really lovely first tasting,
0:23:01 > 0:23:03but as you get down I kind of thought...
0:23:03 > 0:23:06Mmm. I've tasted too much of the lemon now.
0:23:06 > 0:23:09You know, kind of, I think the portions size was too big.
0:23:09 > 0:23:14But yes, it was lovely. Nice chicken, it was just a little bit too much.
0:23:14 > 0:23:17Mmm. I can never have too much chicken.
0:23:17 > 0:23:20I chose the chicken meal.
0:23:20 > 0:23:22And I was a bit surprised
0:23:22 > 0:23:27that it's kind of like mixed flavours, like everything together.
0:23:27 > 0:23:31The asparagus I just didn't get. I think the rice was a bit overcooked.
0:23:31 > 0:23:34Then I tasted a little bit of Petra's food and I think
0:23:34 > 0:23:37it was nicer and I should go for the veggie stuff.
0:23:37 > 0:23:40The combination of butternut squash
0:23:40 > 0:23:44and the nuts and goat's cheese was amazing.
0:23:44 > 0:23:49Despite the mixed reviews, when the plates come back they're mostly empty.
0:23:49 > 0:23:55- Ah! They ate it! Eaten. Eaten. - Ooh, I wouldn't look too happy, Kim. Remember that bread you forgot?
0:23:55 > 0:23:58Well, one of your diners didn't.
0:23:58 > 0:24:03That would have made it nicer and maybe garlic butter or
0:24:03 > 0:24:05something to savoury it up, but no,
0:24:05 > 0:24:08it could have done with bread. That would have been nice.
0:24:08 > 0:24:11We completely forgot about it until it was too late.
0:24:11 > 0:24:15Bit of a shame. But, you know, at least it wasn't the major part.
0:24:15 > 0:24:17It was just going to be on the side.
0:24:17 > 0:24:18And nobody asked for it.
0:24:18 > 0:24:21So that's something.
0:24:21 > 0:24:23That doesn't mean it wasn't missed
0:24:23 > 0:24:25and that curry might cost you dear
0:24:25 > 0:24:27when it comes to the final reckoning.
0:24:28 > 0:24:32But can Edgar fare any better? Just another six dishes lined up,
0:24:32 > 0:24:36I hope the diners have got the appetite for this Sichuan feast.
0:24:38 > 0:24:44Next up on his tasting menu, twice cooked pork, hot and spicy big fish, pork fried beans with special
0:24:44 > 0:24:50old vegetables, sea spiced aubergines, pickled ginger spinach, and finally, a simple chicken broth.
0:24:53 > 0:24:56Again, this is about sampling lots of different flavours and textures.
0:24:56 > 0:25:01The twice cooked pork is a Sichuan classic and one of my favourites.
0:25:01 > 0:25:04I've never cooked a hot and spicy big fish before.
0:25:04 > 0:25:07I'm hoping the guests will like it as it is a spicy dish.
0:25:07 > 0:25:11I don't really like Chinese food so am quite glad that I'm at my house.
0:25:11 > 0:25:13I expect Edgar is too.
0:25:13 > 0:25:16Before the twice cooked pork was cooked once,
0:25:16 > 0:25:21he was grappling with belly pork - a good, cheap cut.
0:25:21 > 0:25:23A Chinese favourite, really.
0:25:23 > 0:25:27They do tend to like the more offally parts of the meat.
0:25:27 > 0:25:30Well, they might, but will the diners?
0:25:30 > 0:25:36Will be cooking the pork for about 25 or 30 minutes so it is just cooked this time.
0:25:36 > 0:25:42It was then cooled for a couple of hours, sliced thinly and will be wok fried at the last minute.
0:25:42 > 0:25:45As thin as possible, but try and keep the slice together as far as possible.
0:25:50 > 0:25:55Just looking to crisp it up, get the fat melted
0:25:55 > 0:25:58and then we'll be adding the flavours to it shortly.
0:25:58 > 0:26:03That includes sweet bean paste, fermented black beans and a dollop of chilli paste alongside
0:26:03 > 0:26:07beans with preserved vegetables and yet more chilli
0:26:07 > 0:26:10in the sea spice aubergines and the pickly ginger spinach.
0:26:10 > 0:26:13Enough heat to melt some diners' memories.
0:26:13 > 0:26:18Which one was the mains because we've had five or six courses, haven't we?
0:26:18 > 0:26:24I wouldn't put a bit of fat like that on a plate with a couple of pears.
0:26:25 > 0:26:27However, it's very nice.
0:26:27 > 0:26:32I'm not sure some of the guests appreciated it as much as I would have
0:26:32 > 0:26:35or the Chinese would have but, you know, that's fine.
0:26:35 > 0:26:40The Chinese love the belly pork, the skin, the gristle and all those little bits.
0:26:40 > 0:26:45I'm not so keen on the pork but I like the aubergine and the green beans.
0:26:45 > 0:26:49The pickly spinach he is coming in for some unwanted attention.
0:26:49 > 0:26:54If you're talking about the spinach, enough said. Cold and slimy.
0:26:54 > 0:26:56- Yuk!- The spinach is coming back.
0:26:56 > 0:26:58A lot of people didn't eat it.
0:26:58 > 0:27:02I'm not sure if that's just because they had a big main course... So...
0:27:05 > 0:27:09Perhaps it might be something to do with the industrial quantities of tea.
0:27:09 > 0:27:14Being a connoisseur, Edgar is serving no less than six speciality brews.
0:27:14 > 0:27:17It's Bai Lin Gong Fu.
0:27:17 > 0:27:19We just call it red tea.
0:27:19 > 0:27:23A lot of people often think that red tea is rooibos,
0:27:23 > 0:27:25in fact, it's a really different bush.
0:27:25 > 0:27:28I find it quite difficult to get excited about teas.
0:27:28 > 0:27:33- Do you? - Yeah, it's very easy to drink.
0:27:33 > 0:27:38And while the diners discuss the finer points of tea, Edgar launches
0:27:38 > 0:27:43into his first stab at dish number nine, the hot and spicy big fish.
0:27:43 > 0:27:50The secret is not to overcook the fish. Nice and crispy on the outside but soft on the inside.
0:27:50 > 0:27:53A couple of minutes on each side.
0:27:53 > 0:27:58But being such a kitchen slave is leaving some of his diners neglected.
0:27:58 > 0:28:03The host, we didn't really see. To me the service has been poor. They haven't been attentive enough.
0:28:03 > 0:28:06Oh no! Has Nico lost his golden touch?
0:28:06 > 0:28:08Or has he just got lost altogether.
0:28:08 > 0:28:10Where the hell is my brother?
0:28:11 > 0:28:19Nico has some ideas on how we can cut the fish up so I'll leave it for him to serve as well.
0:28:19 > 0:28:21But there's no sign of him anywhere.
0:28:21 > 0:28:24Can you go and have a quick look for him?
0:28:27 > 0:28:33If it was a restaurant I'd have maybe just thought, this isn't for me and gone on to somewhere else.
0:28:33 > 0:28:38In spite of Nico's absence, Edgar ploughs on with a sauce of soy,
0:28:38 > 0:28:42specialist vinegar, ginger, garlic and yep, more chilli.
0:28:42 > 0:28:46A couple of minutes later, Nico finally appears to dispense his wisdom.
0:28:46 > 0:28:49Have you thought how to serve it?
0:28:49 > 0:28:52Perhaps put it on some plates?
0:28:52 > 0:28:55Oh! I think Confucius just got a rival!
0:28:55 > 0:28:57What would I do without him?!
0:29:00 > 0:29:04At least he can help with a bit of a last minute fish bone surgery.
0:29:04 > 0:29:07Okay. Then we'll just
0:29:07 > 0:29:10take the backbone off.
0:29:10 > 0:29:15In China, they would actually eat this.
0:29:15 > 0:29:19But today we're not going to eat it, we going to put it in the bin.
0:29:19 > 0:29:23It makes you wonder how Edgar would cope without him, doesn't it(?)
0:29:28 > 0:29:31Here we go!
0:29:31 > 0:29:34OK, the fish is served.
0:29:34 > 0:29:37We tried to fillet it as best we can, but there may well be
0:29:37 > 0:29:41a few small bones so you might have to pluck them out.
0:29:43 > 0:29:45They look like some pretty big bones to me.
0:29:48 > 0:29:51So, has it got them hooked?
0:29:51 > 0:29:54Everyone thought, brilliant, main course. Let's go!
0:29:54 > 0:29:58Then, by the time we got to the fish it was a bit like... Oh, there's more.
0:29:58 > 0:30:00And we ran out of rice as well.
0:30:00 > 0:30:03There wasn't any more so it would have been nice
0:30:03 > 0:30:06to have some more rice with the fish.
0:30:06 > 0:30:10At least Edgar remembered it, even if there wasn't enough.
0:30:10 > 0:30:15The fish was very, very good. Very, very good.
0:30:15 > 0:30:18Nicely seasoned, nicely cooked. Very, very nice.
0:30:18 > 0:30:21Cooked just perfectly and the sauce was unbelievable.
0:30:21 > 0:30:24For that, yes, top marks.
0:30:24 > 0:30:26But there is yet more to come.
0:30:26 > 0:30:31A simple chicken broth - dish number 10. Hang on in there, guys!
0:30:31 > 0:30:35The Chinese always have soups within the meal as a palate cleanser.
0:30:35 > 0:30:37They all is very simple, like this.
0:30:37 > 0:30:40They rarely have meat or fish in them.
0:30:40 > 0:30:45It's usually a simple broth just to help the food settle.
0:30:45 > 0:30:49But I'm not sure what the diners will make of it.
0:30:49 > 0:30:54The soup was a bit of an odd thing because it was bit miso-brothy
0:30:54 > 0:30:58anyway so, why is that at the end? You'd expect it at the start.
0:30:58 > 0:31:03With 10 dishes down and only one to go, how's Edgar feeling?
0:31:03 > 0:31:07Pretty happy. I think we're through the hard part.
0:31:10 > 0:31:16Mixed reviews for Edgar, although his fish seems to have been a hit, and well done to the diners for
0:31:16 > 0:31:20getting through 10 dishes on that marathon tasting menu.
0:31:20 > 0:31:24Now, Kim's curry was not as special and she hoped it would be, but there
0:31:24 > 0:31:29is still everything to play for as we tucked into the deserts.
0:31:29 > 0:31:34Kim is serving apple and blackberry crumble with home-made vanilla custard.
0:31:34 > 0:31:36Or pot au chocolat
0:31:36 > 0:31:39with raspberries and white chocolate flakes.
0:31:39 > 0:31:42Crumble, had to have crumble.
0:31:42 > 0:31:44I've been eating crumble since I was zero.
0:31:44 > 0:31:47Chocolate option - you can't go wrong with chocolate.
0:31:47 > 0:31:49- Everybody loves chocolate. - They are great puddings.
0:31:49 > 0:31:55The chocolate is great and apple and blackberry crumble is one of my favourites.
0:31:55 > 0:31:59Six hours before her guests arrive, Kim was busy making her
0:31:59 > 0:32:02pot au chocolat - a calorific concoction of chocolate,
0:32:02 > 0:32:05eggs, sugar, milk and cream but with a fruity twist.
0:32:05 > 0:32:08I've put raspberries in this to kind of
0:32:08 > 0:32:15dilute the intense chocolate-ness of it. I think that on its own it's
0:32:15 > 0:32:20a bit too much of a chocolate hit, but if you get some of your five a day in there,
0:32:20 > 0:32:23then you can justify all the chocolate!
0:32:23 > 0:32:27Mm, I like your thinking, Kim.
0:32:27 > 0:32:30Mid-afternoon and she was putting her special crumble together
0:32:30 > 0:32:32with muesli, amoretti and cinnamon
0:32:32 > 0:32:35mixed with a secret ingredient, fudge.
0:32:35 > 0:32:40A nice idea so long as it's not served red hot.
0:32:40 > 0:32:44But before the puds hit the table, Jay shuffles centre stage
0:32:44 > 0:32:47to woo the diners and hopefully their wallets.
0:32:47 > 0:32:52That must be the queen of clubs and this must be the queen of... What?
0:32:52 > 0:32:54S-spades.
0:32:54 > 0:32:55Have a look.
0:32:59 > 0:33:00APPLAUSE
0:33:02 > 0:33:06OK, now, you all pay the full amount.
0:33:06 > 0:33:09Who knew Derren Brown had a twin?
0:33:09 > 0:33:11It was quite relaxed
0:33:11 > 0:33:14and Jay seem to be having fun as well so that was good.
0:33:14 > 0:33:17He made a great trick with cards.
0:33:17 > 0:33:19It was really funny.
0:33:19 > 0:33:20It was brilliant.
0:33:20 > 0:33:25In the kitchen, Kim is trying to create an equally magic home-made custard.
0:33:25 > 0:33:31I've done the custard as often as I've done the crumble because I wanted it to be a home-made custard.
0:33:31 > 0:33:34It's so much nicer and
0:33:34 > 0:33:38the addition of the vanilla pod gives it that delicious kick.
0:33:38 > 0:33:41Mm! Looks good.
0:33:42 > 0:33:44Very happy.
0:33:44 > 0:33:46It has little specks of vanilla in it.
0:33:46 > 0:33:50I've just tried it and it is absolutely delicious, really creamy.
0:33:50 > 0:33:53Look at you, you perfect little beauty!
0:33:53 > 0:33:58I expect some people will say the crumble is a boring option but
0:33:58 > 0:34:04everybody loves crumble and it is a staple of British diet because it's so good.
0:34:04 > 0:34:07I don't think that a little bit of burn on the side is bad
0:34:07 > 0:34:09because it's just come right of the oven.
0:34:09 > 0:34:12It shows it has just been in the oven, doesn't it?
0:34:12 > 0:34:15That's fine. Let's just get rid of the burnt stuff.
0:34:15 > 0:34:19Just removing a few bits of burnt muesli.
0:34:19 > 0:34:23I'm not worried about the burnt muesli, it's the molten hot fudge lurking beneath it.
0:34:23 > 0:34:25- Crumble.- Sorry.
0:34:25 > 0:34:27Crumble for you.
0:34:29 > 0:34:31Great!
0:34:33 > 0:34:35Sorry. That's hot! Ah! Ah!
0:34:35 > 0:34:37Whoops!
0:34:37 > 0:34:39Fire!
0:34:39 > 0:34:41Fortunately, Jay conjures up a cure.
0:34:41 > 0:34:43Sorry for your burnt experience.
0:34:43 > 0:34:46If this is a condolence, this is on the house.
0:34:46 > 0:34:49- Thank you very much.- Please accept.
0:34:49 > 0:34:51OK. What do we do?
0:34:51 > 0:34:55Don't let it stick to your tongue. Just soothe it gently. That's it.
0:34:55 > 0:34:58We had visions of him, sort of, mending himself with the ice
0:34:58 > 0:35:03and then getting that stuck to his tongue and we'd have to prise it off, force-feed him some crumble.
0:35:03 > 0:35:06Anyone else need crumble first aid?
0:35:06 > 0:35:08LAUGHTER
0:35:08 > 0:35:12Hopefully, the chocolate pud will prove less hazardous.
0:35:14 > 0:35:18I think I'm salivating! LAUGHTER
0:35:18 > 0:35:20Could possibly be a bit richer.
0:35:20 > 0:35:24But there's quite a lot of it, so maybe it's a good thing that there's not.
0:35:24 > 0:35:28Lovely little chocolate cigars, which are harder than they look.
0:35:28 > 0:35:31So yeah, very good on those.
0:35:31 > 0:35:35Very smooth and...yeah. Fab.
0:35:35 > 0:35:37That is delicious, isn't it? >
0:35:37 > 0:35:39LAUGHTER
0:35:39 > 0:35:42I wasn't very keen on the crumble,
0:35:42 > 0:35:45unfortunately, I didn't like the custard and...
0:35:45 > 0:35:47I didn't like at all.
0:35:47 > 0:35:49Didn't like the custard?!
0:35:49 > 0:35:52At least it didn't take the roof of your mouth off.
0:35:52 > 0:35:54I think we dealt with it well.
0:35:54 > 0:35:58We went to the rescue, made it funny, and now he'll have a memorable night.
0:35:58 > 0:36:00- So yeah, really pleased. - I'm glad. >
0:36:00 > 0:36:02He's glad. He's so pleased.
0:36:02 > 0:36:04It all went fine.
0:36:06 > 0:36:09At Edgar's, the diners are finally on the home straight.
0:36:09 > 0:36:11It's dish number...11.
0:36:11 > 0:36:13Jasmine tea jelly with passion fruit
0:36:13 > 0:36:17and a drizzle of lemon and honey sauce.
0:36:17 > 0:36:21It's not very Chinese, but it's a good way of using the jasmine tea,
0:36:21 > 0:36:24and it's a great palate cleanser at the end of a big meal.
0:36:24 > 0:36:27When he gets to the puddings, you're supposed to be all excited, and...
0:36:27 > 0:36:30jasmine tea? Woo-hoo(!)
0:36:30 > 0:36:31Well, she's obviously not keen,
0:36:31 > 0:36:36but it might be very welcome after all of Edgar's fiery dishes.
0:36:36 > 0:36:39And this little number is Charlotte's domain.
0:36:39 > 0:36:42It's nice and refreshing and light at the end of the meal,
0:36:42 > 0:36:46as it's jelly. We're really proud of it, as we invented it ourselves.
0:36:46 > 0:36:50We've been experimenting with various different ways to do it
0:36:50 > 0:36:52over the last six months or so,
0:36:52 > 0:36:55and I think we've perfected it now, so...
0:36:55 > 0:36:57yeah, it's really nice.
0:36:57 > 0:36:59The recipe is simple enough -
0:36:59 > 0:37:03jasmine tea with sugar and just enough gelatine for it to set.
0:37:03 > 0:37:04Hopefully.
0:37:05 > 0:37:0845 minutes later, and...
0:37:10 > 0:37:14That's looking like it's still a little bit liquid.
0:37:14 > 0:37:16This could be a problem, guys. LAUGHS
0:37:16 > 0:37:19- He's over-reacting. - The jellies haven't set!
0:37:19 > 0:37:21Aargh!
0:37:21 > 0:37:23We've got a number of hours before eating them.
0:37:23 > 0:37:25I guess if it all goes horribly wrong
0:37:25 > 0:37:30there's a reasonably good takeaway we could get some dishes from!
0:37:30 > 0:37:32Hopefully, it won't come to that.
0:37:34 > 0:37:38OK, so, I'm just taking the jellies out of their moulds now,
0:37:38 > 0:37:40and popping them on to these plates.
0:37:40 > 0:37:44So after eight hours in the fridge, do we have jelly?
0:37:44 > 0:37:46Or just chilled tea?
0:37:46 > 0:37:48Ohh...looks a bit wobbly!
0:37:48 > 0:37:51It's going OK...
0:37:51 > 0:37:54They're not quite as smooth around the edges as I'd hoped.
0:37:54 > 0:37:58I'm not sure whether it's the moulds or the amount of gelatine we used,
0:37:58 > 0:38:01the amount of time they set for - not sure.
0:38:01 > 0:38:04Maybe more practise required to get them looking smoother!
0:38:04 > 0:38:08Aww, very pretty, with a nasturtium flower passion fruit
0:38:08 > 0:38:10and a drizzle of lemon and honey.
0:38:10 > 0:38:14But the true proof of a jelly is in its wobble.
0:38:14 > 0:38:17OK, so here's the jelly. Notice how it wobbles.
0:38:17 > 0:38:20It's a bit like two large...
0:38:21 > 0:38:23- Wobblers?- Jellies.
0:38:24 > 0:38:25Excuse me, please!
0:38:25 > 0:38:28- Can I have some tea, please? - Yeah, sure.
0:38:30 > 0:38:31How's the jelly?
0:38:31 > 0:38:35- It's lovely after the... After the meal.- Good!
0:38:35 > 0:38:40The jelly on its own is just... really weird.
0:38:40 > 0:38:44Can I just say, I'm thoroughly enjoying my jelly!
0:38:44 > 0:38:47I like it, because I wouldn't eat like a proper, really thick...
0:38:47 > 0:38:50If something was creamy or stodgy I wouldn't eat it,
0:38:50 > 0:38:54- and this is quite refreshing.- It worked well with the Chinese food.
0:38:54 > 0:38:57I say, that's a bit of a success!
0:38:57 > 0:38:59Now that is a wow factor.
0:39:02 > 0:39:06But now it's time for the diners to decide what they're prepared to pay.
0:39:06 > 0:39:09If they didn't like what was dished up, that could be nothing.
0:39:09 > 0:39:13Neither of our cooks has any idea what their guests will part with.
0:39:13 > 0:39:16But have they done enough to make a profit?
0:39:16 > 0:39:19Having spent £93
0:39:19 > 0:39:21on her Brit-with-a-twist menu,
0:39:21 > 0:39:24Kim must take just over £9 a head to break even.
0:39:24 > 0:39:27So what did her diners make of their evening?
0:39:27 > 0:39:30The location was great, the service was really good.
0:39:30 > 0:39:35Really good ideas for food, just not quite executed right.
0:39:35 > 0:39:37I had a really nice evening, lovely company,
0:39:37 > 0:39:40and the food was nice and the host was good.
0:39:40 > 0:39:45The main wasn't absolutely...to my liking, it wasn't savoury enough,
0:39:45 > 0:39:50but it was very nice. I loved being there, I loved the company and felt very relaxed.
0:39:50 > 0:39:54I really enjoyed the atmosphere and they were a brilliant hostess,
0:39:54 > 0:39:56and it was a really nice evening.
0:39:56 > 0:39:58I thought you was going to say £10!
0:39:58 > 0:40:00- No, no, no, I liked it. - MOTORCYCLE ENGINE
0:40:00 > 0:40:03Oh! Evenin'. Was that you, Amanda?
0:40:03 > 0:40:06LAUGHTER Oops, pardon me!
0:40:06 > 0:40:09Well, it sounds like they had a good evening!
0:40:09 > 0:40:11Where am I?
0:40:11 > 0:40:15Meanwhile, Edgar spent a frugal £62
0:40:15 > 0:40:17on his authentic Chinese menu.
0:40:17 > 0:40:23So he only needs his diners to cough up just over £6 each.
0:40:23 > 0:40:27But will he pay the price for that endless parade of dishes?
0:40:27 > 0:40:30I thought it was a meal of two halves.
0:40:30 > 0:40:33The first half was absolutely fantastic, the starters and mains,
0:40:33 > 0:40:35and then it slid down slightly.
0:40:35 > 0:40:38The food was still tasty but it just lost something.
0:40:38 > 0:40:40I thought the evening was great fun,
0:40:40 > 0:40:41and the food was OK.
0:40:41 > 0:40:44Great company, great ambience, fantastic food.
0:40:44 > 0:40:48Really, really impressed. Can't explain how much.
0:40:48 > 0:40:50He was really, really into what he was doing,
0:40:50 > 0:40:57got me - a coffee fanatic, somebody who hates tea - got me into tea!
0:40:57 > 0:40:59And for that, he's a legend!
0:40:59 > 0:41:03I'll go with an average of £22 per head, I think.
0:41:03 > 0:41:05Very optimistically!
0:41:05 > 0:41:08Actually, I'm thinking more like £180.
0:41:08 > 0:41:10Yeah, £180.
0:41:14 > 0:41:16Edgar and Kim, what a night!
0:41:16 > 0:41:20I was really impressed. You were both fairly ambitious.
0:41:20 > 0:41:21Kim, how was it for you?
0:41:21 > 0:41:25Erm, yes, it was probably a bit of an undertaking.
0:41:25 > 0:41:28I was glad to have my brother and sister with me.
0:41:28 > 0:41:30They definitely helped me stay calm, it was good fun.
0:41:30 > 0:41:33What was the best part?
0:41:33 > 0:41:36Eating it all afterwards!
0:41:36 > 0:41:37Well, that's a first!
0:41:37 > 0:41:40When everyone had gone we just ate the rest!
0:41:40 > 0:41:44What I adored about you was you spent the same money on your dress
0:41:44 > 0:41:45as you did on the food.
0:41:45 > 0:41:48Yeah, yeah!
0:41:48 > 0:41:50Are you hoping that will pay dividends?
0:41:50 > 0:41:53I don't know what I was thinking! The dress was so short as well!
0:41:53 > 0:41:56When I tried it on at home, I was like, "What have I done?!"
0:41:56 > 0:41:59But I had to go through with it because it was so expensive.
0:41:59 > 0:42:02- I don't know what I was thinking. - Edgar, you didn't have a dress on.
0:42:02 > 0:42:05- No!- But you had your brother...
0:42:05 > 0:42:08- Yeah.- ..to distract from you.
0:42:08 > 0:42:11I thought it was hilarious the way that as soon as the guests came in
0:42:11 > 0:42:15you ran into the kitchen, almost like you were terrified of them!
0:42:15 > 0:42:18- I guess I was a little bit! - I thought it was fabulous
0:42:18 > 0:42:21what you decided to do, that massive great menu.
0:42:21 > 0:42:22I loved watching the diners,
0:42:22 > 0:42:24they were really out of their comfort zone with the menu.
0:42:24 > 0:42:27Quite a risk? The right thing to do?
0:42:27 > 0:42:28Yeah, that's part of the idea, really,
0:42:28 > 0:42:31give them a proper Sichuan dining experience.
0:42:31 > 0:42:34I wanted to keep it completely traditional,
0:42:34 > 0:42:37I didn't want to compromise on the spiciness of it,
0:42:37 > 0:42:39or any of the other flavours.
0:42:39 > 0:42:42I'm sure you'd like to know whether you even made one penny.
0:42:42 > 0:42:44Yeah? So, Kim.
0:42:44 > 0:42:49You spent £93.24 on food, how much did you spend on your dress?
0:42:49 > 0:42:52- About £69! - But that was your own money!
0:42:52 > 0:42:53We'll let you off!
0:42:53 > 0:42:59- Your diners donated £211. - Oh, my God!
0:42:59 > 0:43:01- That's brilliant!- Isn't it?!- Cool!
0:43:01 > 0:43:06Which means you made a profit of £117.76, so there is your cash!
0:43:06 > 0:43:09- Thanks! I get to keep that?- You do! - That buys a lot of dresses!
0:43:09 > 0:43:12Thank you!
0:43:12 > 0:43:15And, Edgar, you spent £62.43,
0:43:15 > 0:43:20your diners donated £214.50,
0:43:20 > 0:43:22which means you made £152.08.
0:43:22 > 0:43:26- So there you go! Amazing!- Thank you!
0:43:26 > 0:43:29He's already put it in his pocket. Did you see that?!
0:43:29 > 0:43:32He's talking to me, pretending he's listening,
0:43:32 > 0:43:34but he's just shoving his money in his pocket!
0:43:34 > 0:43:36Guys, you've been brilliant. Thank you so much!
0:43:36 > 0:43:40And thank you. We'll see you next time on Instant Restaurant.
0:43:46 > 0:43:49Subtitles by Red Bee Media Ltd
0:43:49 > 0:43:52E-mail subtitling@bbc.co.uk