0:00:02 > 0:00:06'Two amateur cooks are converting their homes into restaurants.
0:00:06 > 0:00:11'They have just one day and a budget of up to £200.'
0:00:11 > 0:00:15- I am very competitive. - It's all going horribly wrong!
0:00:15 > 0:00:19'20 strangers will judge the results.'
0:00:19 > 0:00:23I've never done this dish before. I wish I'd practised it!
0:00:23 > 0:00:28I'm a strong believer in giving myself challenges.
0:00:28 > 0:00:33'And it'll be up to the diners how much or how little they pay.'
0:00:33 > 0:00:36The highlight was the mushroom soup.
0:00:36 > 0:00:40It was nicely cooked but not very flavourful.
0:00:40 > 0:00:44'So, can our cooks deliver the goods and will they make any money?'
0:00:52 > 0:00:55Welcome to Instant Restaurant.
0:00:55 > 0:00:59Two home cooks attempt to transform themselves
0:00:59 > 0:01:03into dazzling restaurateurs for one night only.
0:01:03 > 0:01:07Then, their guests decide how much their efforts are worth.
0:01:07 > 0:01:11So, can either of our cooks make a profit?
0:01:11 > 0:01:15'First, 48-year-old balloon artist Sue Bowler from Oxford.'
0:01:15 > 0:01:21The food I'm preparing today is homely food with a bit of a twist.
0:01:21 > 0:01:25'Hopefully, that twist isn't that it's made of balloons!
0:01:25 > 0:01:29'Apart from her flair with those, Sue's as creative in her kitchen
0:01:29 > 0:01:32'and, boy, is she organised!'
0:01:32 > 0:01:37Everything to do with this project is in here so it's all at hand.
0:01:37 > 0:01:42Some might think that I've gone over the top, but preparation's the key.
0:01:42 > 0:01:47If you're prepared, you can get away with a lot of things.
0:01:47 > 0:01:50'Sue's rival is 41-year-old former firefighter
0:01:50 > 0:01:52'Mark Colicott from High Wycombe.
0:01:52 > 0:01:56'He's wanted to be a chef since he was small.'
0:01:56 > 0:02:00I came home from school, used to cook my own meals.
0:02:00 > 0:02:02Developed from there, really.
0:02:02 > 0:02:06Lots of people commented, said, "You should have been a chef."
0:02:06 > 0:02:11We weren't allowed to do cooking, us boys. We had to do woodwork.
0:02:11 > 0:02:14Possibly missed a calling there.
0:02:14 > 0:02:18Could have been a Michelin star! I don't know about that!
0:02:18 > 0:02:22'Tonight, Mark, your star can finally shine.
0:02:22 > 0:02:26'As well as devising a delicious three-course menu,
0:02:26 > 0:02:29'each cook and two helpers
0:02:29 > 0:02:33'must transform a room into a welcoming restaurant.
0:02:33 > 0:02:37'Mark is going for the authentic Italian trattoria look.'
0:02:37 > 0:02:41We're going to move the tables around.
0:02:41 > 0:02:44The tables will be red and white chequers
0:02:44 > 0:02:49with candles on top with wax coming all down the side.
0:02:49 > 0:02:55Make it more authentic. Hopefully, everyone will enjoy themselves.
0:02:55 > 0:02:57'Fingers crossed.'
0:02:57 > 0:03:01Helping me will be my sister Debbie. She put me into this.
0:03:01 > 0:03:04So she can take half the blame.
0:03:04 > 0:03:09'As revenge, Mark's taken over his sister's house for the evening.
0:03:09 > 0:03:14'For front of house, he's roped in his nephew's girlfriend, Paris.'
0:03:14 > 0:03:16It's a bit scary!
0:03:16 > 0:03:20'Sue and her helpers are going a bit more up-market
0:03:20 > 0:03:24'to pull an unforgettable experience out of the hat.'
0:03:24 > 0:03:27The name of our restaurant is The Bowler.
0:03:27 > 0:03:30The concept is elegant dining,
0:03:30 > 0:03:35dinner party style, with a little bit of bowler hat mixed in.
0:03:35 > 0:03:39My husband John is going to be front of house.
0:03:39 > 0:03:43I'm very pleased. I think the table looks elegant, clean, crisp.
0:03:43 > 0:03:47And, yeah, inviting.
0:03:47 > 0:03:51It's also crammed with glasses. Hope everyone's thirsty.
0:03:51 > 0:03:56Holly's my daughter. She'll be helping me today and tonight.
0:03:56 > 0:04:01Her food is amazing. My friends like coming round cos it's so good.
0:04:01 > 0:04:06'Both cooks have been given an allowance of up to £200.
0:04:06 > 0:04:10'Sue's blown all but £6,
0:04:10 > 0:04:16'so she'll need to take an ambitious £19.40 a head to break even.
0:04:18 > 0:04:20'Mark's been more conservative.
0:04:23 > 0:04:28'He only needs £13 a head from each of his diners to cover costs.
0:04:30 > 0:04:36'So, it's Mark's rustic Italian bistro versus Sue's elegant dining.
0:04:36 > 0:04:38'Will either of them make a profit?
0:04:39 > 0:04:42Good evening. Hello.
0:04:42 > 0:04:49'The judging will be done by ten hungry strangers who live locally and share a passion for food.
0:04:49 > 0:04:54'At the end of the evening, these diners will vote with their wallets
0:04:54 > 0:04:58'by paying what they feel the meal was worth.
0:04:58 > 0:05:04'Sue's team sweep confidently into action, but she's already feeling the heat.'
0:05:04 > 0:05:09My first guests just arrived. This is where my butterflies kick in.
0:05:09 > 0:05:13'What do her diners think of her instant restaurant?'
0:05:13 > 0:05:15Really nice. Impressive. Lovely.
0:05:15 > 0:05:18'Don't worry, Sue. They seem happy.'
0:05:18 > 0:05:24The table looks very nice, very professionally laid out.
0:05:24 > 0:05:27'So, it's hats off to the Bowler.
0:05:27 > 0:05:30'Will Mark's rustic Italian be equally tasty?'
0:05:32 > 0:05:39Very nice. Looks like being on holiday in Italy. Very good.
0:05:39 > 0:05:43Very welcoming. Looks as if it's going to be a nice atmosphere.
0:05:43 > 0:05:49Very pleasant. I'm not sure... WOMAN: Sort of mildly peasant! >
0:05:50 > 0:05:53The chequered tablecloths and the like.
0:05:53 > 0:05:57Marvellous! Let's hope we have some nice peasant Italian food.
0:05:57 > 0:06:02Peasant? I'm not sure that's what Mark wanted to hear!
0:06:02 > 0:06:04Anyway, so far, so good.
0:06:04 > 0:06:09All the diners are safely settled and first impressions seem good.
0:06:09 > 0:06:14Now, let the food do the talking. Bring in those starters.
0:06:19 > 0:06:22'Sue is opening the bowling
0:06:22 > 0:06:27'with twice-baked goat's cheese and sun-dried tomato souffle.
0:06:27 > 0:06:32'Or there's roasted pumpkin soup made from home-grown pumpkin
0:06:32 > 0:06:34'with homemade soda bread.'
0:06:34 > 0:06:39I pride myself on home-grown produce my pumpkins this year were perfect.
0:06:39 > 0:06:42The soup is an elegant soup that everyone adores.
0:06:42 > 0:06:46Pumpkin soup? Not bad. My mushroom soup will be better.
0:06:46 > 0:06:48'Sounds like fighting talk to me!
0:06:48 > 0:06:51'While Sue's diners wait eagerly,
0:06:51 > 0:06:58'little do they realise that what they're about to receive almost didn't make it at all.
0:06:58 > 0:07:01'Just a few hours previously...'
0:07:03 > 0:07:06Here I am in the rain with a barbecue
0:07:06 > 0:07:09praying for power at the moment.
0:07:09 > 0:07:13'Sue's restaurant was almost sunk by a power cut.'
0:07:13 > 0:07:18We've got a lovely new kitchen. This wasn't what we had planned.
0:07:18 > 0:07:23'The most important job was to work out how to roast the pumpkins,
0:07:23 > 0:07:26'while hubby John roasted the electricity company.'
0:07:26 > 0:07:30So my roasted pumpkin soup
0:07:30 > 0:07:34is now going to become my...barbecued pumpkin soup.
0:07:34 > 0:07:38But I am proud of my different pumpkins.
0:07:38 > 0:07:40They're all home-grown.
0:07:40 > 0:07:45There'll be some fantastic colour and flavours coming through.
0:07:45 > 0:07:50'There'll be no flavour coming through without power. Any chance?'
0:07:50 > 0:07:53They're now saying that...
0:07:53 > 0:07:57The recorded message is saying that we should be back on by 7 o'clock.
0:07:59 > 0:08:05'7 o'clock is exactly half an hour after the diners are due to arrive.
0:08:05 > 0:08:08'Things could not get any worse.
0:08:08 > 0:08:12'Of course, for The Bowler, there's always a plan B.'
0:08:12 > 0:08:17We'll have to make use of some friends who have still got power.
0:08:17 > 0:08:20They're only a mile down the road.
0:08:20 > 0:08:24So we'll make use of their facilities.
0:08:24 > 0:08:28It will make life somewhat difficult.
0:08:28 > 0:08:30It will.
0:08:30 > 0:08:35'A restaurant with no power is in the "somewhat difficult" category!'
0:08:35 > 0:08:40I'm disappointed because it's not going as smoothly as it should do.
0:08:40 > 0:08:44I'm just hoping it doesn't ruin the whole thing.
0:08:44 > 0:08:47I've never seen her get freaked out by anything.
0:08:47 > 0:08:50Hopefully, it'll be OK.
0:08:50 > 0:08:54'Sure enough, just as they were about to ship out,
0:08:54 > 0:08:57'a glimmer of hope crept into the kitchen.'
0:08:57 > 0:08:59Oh, my God! Lights!
0:09:01 > 0:09:03- Ha!- Everything's organised.
0:09:03 > 0:09:05We can unpack it now.
0:09:05 > 0:09:09That's fantastic. Please stay! Please stay!
0:09:10 > 0:09:13We have power!
0:09:15 > 0:09:20'With The Bowler back in business, Sue was right back on track.'
0:09:20 > 0:09:24We've utilised our time to prepare everything.
0:09:24 > 0:09:29We should be absolutely... We should be fine.
0:09:29 > 0:09:31'With the oven working,
0:09:31 > 0:09:34'Sue cracked on with her goat's cheese souffle.'
0:09:34 > 0:09:36The goat's cheese mixture.
0:09:36 > 0:09:40We're folding in the egg whites that'll make it nice and light.
0:09:40 > 0:09:46'A family favourite, let's hope it's a hit with her paying diners.'
0:09:46 > 0:09:49This is a cheat souffle, I have to say.
0:09:49 > 0:09:55The fact is that it's twice baked. We'll cook it once and it'll rise.
0:09:55 > 0:09:59Then we'll take it out the oven, it will collapse,
0:09:59 > 0:10:01then we'll put it back in the oven
0:10:01 > 0:10:06and bring it back up to browning pint with some cream.
0:10:06 > 0:10:10It's the lightest souffle you'll ever have.
0:10:10 > 0:10:13'As long as the power stays on!
0:10:13 > 0:10:16'Otherwise it'll be the rawest you've ever had.
0:10:21 > 0:10:24'Unaware of their host's chaotic day,
0:10:24 > 0:10:28'Sue's diners are about to sample their starters.
0:10:28 > 0:10:31'Judgment time for the pumpkin soup.'
0:10:33 > 0:10:37We've taken the roasted pumpkins
0:10:37 > 0:10:40and the mixture, and we've put it through a blender.
0:10:40 > 0:10:44Now we've got a pureed soup
0:10:44 > 0:10:48that's very, very rich in flavour.
0:10:48 > 0:10:51We'll garnish it right at the end.
0:10:51 > 0:10:55'She's also slipped in a little grated parmesan.
0:10:55 > 0:10:59'So, the souffles have been baked - twice.
0:10:59 > 0:11:04'The only thing that's left to do is eat them.'
0:11:12 > 0:11:15I'm glad the bowl wasn't full to the top!
0:11:15 > 0:11:19It would have been a meal on its own. It's very tasty.
0:11:19 > 0:11:21Very creamy. Very nice.
0:11:23 > 0:11:28I just tasted parmesan, which I wouldn't have thought of putting in.
0:11:28 > 0:11:29Very nice.
0:11:29 > 0:11:34'Looks like Sue's barbecued pumpkin and parmesan soup's a hit.
0:11:34 > 0:11:38'Is her family favourite, cheat souffle, going down as well?'
0:11:38 > 0:11:41Good goat's cheese!
0:11:41 > 0:11:45'Do you mean good goat's cheese or great goat's cheese?'
0:11:45 > 0:11:51I like really strong goat's cheese but it was nice and light.
0:11:51 > 0:11:56A bit eggy, probably because it was twice-baked rather than single.
0:11:56 > 0:12:00'Oh, dear. Sue's more worried about her diners than her food.'
0:12:00 > 0:12:03It's strange having ten strangers in your dining room.
0:12:03 > 0:12:09Hopefully, by the end of the evening we'll have made some more friends.
0:12:09 > 0:12:15'That's the spirit, Sue. Let's face it, it could be worse.
0:12:15 > 0:12:20'Spoke too soon! One woman's darkness is another's ambience.
0:12:20 > 0:12:25'Sue lights a few candles and they don't notice there's a problem.'
0:12:25 > 0:12:30Not bothered by the power cut. The candles add to the atmosphere.
0:12:30 > 0:12:33'Even Sue's looking on the bright side.'
0:12:33 > 0:12:36We're actually fine because desserts are made
0:12:36 > 0:12:39and everything's just finishing off.
0:12:39 > 0:12:42It's pretty. It'll add something to talk about.
0:12:42 > 0:12:49'Let's see if Mark had as much to contend with at his Italian bistro.
0:12:49 > 0:12:53'On the menu for his starters are wild mushroom soup,
0:12:53 > 0:12:58'or chorizo and mushrooms with rigatoni pasta.'
0:12:58 > 0:13:01Wild mushroom soup is one of my favourites.
0:13:01 > 0:13:08The chorizo is something I've never tried, I saw it and thought I'd have a go at that.
0:13:08 > 0:13:10Wow! I think he's mad.
0:13:10 > 0:13:14It's an art working with something so strong a flavour.
0:13:14 > 0:13:16I'd have practised that.
0:13:16 > 0:13:20'It's not just the chorizo dish getting its first outing.
0:13:20 > 0:13:24'Mark's entire Italian menu is an experiment,
0:13:24 > 0:13:28'with tonight's diners as his guinea pigs.'
0:13:28 > 0:13:32Not many people have tried my Italian food.
0:13:32 > 0:13:39It's a little bit brave saying I'm going to cook for ten people and see if they like it!
0:13:39 > 0:13:43They'll either say they like it and I can pursue it further,
0:13:43 > 0:13:48or they don't and I go back to Thai green curry, which I know is nice.
0:13:48 > 0:13:52'Let's hope his diners aren't pining for a Thai.
0:13:52 > 0:13:57'Mark chops the chorizo, to fry with celery and chestnut mushrooms.
0:13:57 > 0:14:00'But wait! Chorizo? On an Italian menu?'
0:14:00 > 0:14:03Although it's Spanish, really,
0:14:03 > 0:14:05it's still Italian-ish.
0:14:05 > 0:14:08I eat it in Italy. It's an Italian dish.
0:14:08 > 0:14:12'Just cos you eat it in Italy doesn't make it Italian.
0:14:12 > 0:14:16'And cos you've eaten it doesn't mean you can cook it.
0:14:16 > 0:14:20'When six orders come in, Mark gets nerves
0:14:20 > 0:14:22'about his first-time recipe.'
0:14:22 > 0:14:26I've never done this dish. I wish I'd practised it more.
0:14:26 > 0:14:30It's a simple dish. Hopefully, it'll all go together nicely.
0:14:30 > 0:14:32'Let's hope so!
0:14:32 > 0:14:38'As Mark prepares to plate up, the pasta won't budge from the pan.
0:14:40 > 0:14:44'Seems that his rigatoni has developed rigor mortis.'
0:14:44 > 0:14:46LAUGHS NERVOUSLY
0:14:46 > 0:14:49- < Is it solid? - A little bit.
0:14:49 > 0:14:53Pasta's gone a little bit soggy, solid,
0:14:53 > 0:14:55but it's going to be fine.
0:14:55 > 0:14:58'Mark manages to chisel a bit off
0:14:58 > 0:15:04'then send Paris out with his never-before-cooked Spanish/Italian starters.'
0:15:04 > 0:15:06The rigatoni...
0:15:06 > 0:15:09I was the rigatoni.
0:15:09 > 0:15:14No, you weren't. You were the wild mushroom soup.
0:15:14 > 0:15:17'He might regret that once he's seen the rubber pasta!
0:15:17 > 0:15:20'Hopefully, the rest makes up for it.'
0:15:20 > 0:15:26- The chorizo is good. - You couldn't go wrong with chorizo.
0:15:26 > 0:15:29I chose the chorizo.
0:15:29 > 0:15:31Very flavoursome.
0:15:31 > 0:15:35I thought that part of it was really good.
0:15:35 > 0:15:37The celery was crisp. Yeah.
0:15:37 > 0:15:39'Did himself proud.'
0:15:39 > 0:15:44'So far, so surprisingly good! No-one's mentioned the pasta yet!'
0:15:44 > 0:15:49The pasta was over-cooked. That was a bit disappointing.
0:15:49 > 0:15:52The disappointment was the pasta.
0:15:52 > 0:15:55I felt it was probably over-cooked
0:15:55 > 0:15:58or cooked too long before the main meal.
0:15:58 > 0:16:03'Something else Mark cooked way in advance were the mushrooms.
0:16:03 > 0:16:05'At least this was deliberate.
0:16:05 > 0:16:09'After soaking them thoroughly, he stirred in onions and herbs,
0:16:09 > 0:16:11'a glug of white wine
0:16:11 > 0:16:14'and cooked them in vegetable stock.
0:16:14 > 0:16:17'Angel mushrooms will float on top
0:16:17 > 0:16:20'of what will be a heavenly dish.'
0:16:22 > 0:16:27Well, it's very tasty. Very wild mushrooms, a strong flavour.
0:16:27 > 0:16:31Not something I'd have made at home, so that's nice.
0:16:31 > 0:16:35For me, the highlight of the evening was the mushroom soup.
0:16:35 > 0:16:39That was a great start of the meal. It was really delicious.
0:16:39 > 0:16:45Soup might be the boring choice but the ingredients were fantastic
0:16:45 > 0:16:47and the balance was excellent.
0:16:48 > 0:16:52'The wild mushroom soup...'
0:16:52 > 0:16:57Very acceptable, nice because the seasoning was left to yourself.
0:16:57 > 0:17:01'And as empty dishes start filtering back,
0:17:01 > 0:17:05'Mark starts filling with confidence.'
0:17:05 > 0:17:10Plates are coming back empty, so they've eaten it!
0:17:10 > 0:17:12Hope the rest is just as good.
0:17:12 > 0:17:18Mark seems relieved that his diners have actually eaten their starters.
0:17:18 > 0:17:22It looks like he's got away with his first-time chorizo.
0:17:22 > 0:17:26Well done to Sue, though, for keeping going with no electricity.
0:17:26 > 0:17:30That's one way to create a romantic atmosphere!
0:17:30 > 0:17:33Wonder if they've got power yet.
0:17:33 > 0:17:37'Doesn't look like it, but never fear,
0:17:37 > 0:17:39'John is on the case once more.'
0:17:39 > 0:17:42Of all the days for it to happen again!
0:17:44 > 0:17:46DISAPPOINTED GROANS
0:17:46 > 0:17:51'There goes the atmosphere! At least they'll see what they're eating.
0:17:51 > 0:17:54'Let's hope that's a good thing.
0:17:54 > 0:17:58'For her mains, there's a choice of slow-roasted spiced lamb
0:17:58 > 0:18:01'with couscous and vegetables,
0:18:01 > 0:18:06'or Thai style monkfish and prawns on a bed of rice with Thai salad.'
0:18:06 > 0:18:11The fish is a light option with delicate flavours.
0:18:11 > 0:18:13The lamb, by contrast, is intense.
0:18:13 > 0:18:18It's slow-cooked with a beautiful combination of flavours.
0:18:18 > 0:18:21When I've cooked it, everyone's wanted the recipe.
0:18:21 > 0:18:25She's practised the lamb ten times so I hope she's got it right.
0:18:25 > 0:18:29'Sue may have cooked it ten times in the kitchen,
0:18:29 > 0:18:32'but this'll be the first time
0:18:32 > 0:18:35'she's cooked it in the garden!'
0:18:35 > 0:18:38We're browning off the lamb.
0:18:38 > 0:18:44Then we can start the...slow-cooking process.
0:18:44 > 0:18:49We've sealed the meat. Now we're going to soften off the onions.
0:18:49 > 0:18:54The garlic and the chillies are home-grown.
0:18:54 > 0:18:59Sadly, not the root ginger, but that's not bad, is it?
0:18:59 > 0:19:02Now we add ginger, garlic and chillies...
0:19:02 > 0:19:04'Sticking strictly to her script,
0:19:04 > 0:19:08'cooking al fresco is the only thing Sue hasn't practised.'
0:19:08 > 0:19:12All my recipes are tried and tested over and over again.
0:19:12 > 0:19:14We've had a trial dinner party.
0:19:14 > 0:19:17I know, from experience,
0:19:17 > 0:19:22whether it's cooking a dinner or demonstrating balloon artistry,
0:19:22 > 0:19:25the more preparation you do, the better it's going to be.
0:19:25 > 0:19:29'To her spicy onion mix, Sue's adding chicken stock
0:19:29 > 0:19:34'and home-grown roasted tomato sauce before finishing with a few extras.'
0:19:34 > 0:19:39A couple more ingredients, cinnamon sticks and some bay leaves.
0:19:39 > 0:19:43We're going to bring that back up to the boil.
0:19:43 > 0:19:48Then we'll put the lamb in and let it do its own thing for 45 minutes.
0:19:48 > 0:19:52Then we add more ingredients, adding the layers of flavour.
0:19:52 > 0:19:56Then I'll carry on reducing the sauce.
0:19:56 > 0:20:00- LAUGHING:- Probably for the rest of the day, at this rate!
0:20:02 > 0:20:09'Four hours later, the power's back on and Sue's diners are waiting for their main course'
0:20:09 > 0:20:11Bread in the oven...
0:20:11 > 0:20:14'The slow-cooked lamb that started on the barbie
0:20:14 > 0:20:16'is finished off on the hob.'
0:20:16 > 0:20:21I'm really happy. Once the mains go out, I'm home and dry.
0:20:21 > 0:20:24So...I'm very happy.
0:20:24 > 0:20:28'Sue's second main is Thai style prawns and monkfish,
0:20:28 > 0:20:32'marinated and, in contrast to the lamb, grilled for a few minutes,
0:20:32 > 0:20:35'avoiding the curse of the power cut.'
0:20:37 > 0:20:40That is really good, really gingery.
0:20:40 > 0:20:43Oh, yes! Very good.
0:20:45 > 0:20:47'It's a vote of confidence from Sue.
0:20:47 > 0:20:50'Sadly, the chef's opinion doesn't count.'
0:20:55 > 0:20:57Hm. Just needs something.
0:20:57 > 0:21:01The fish is quite bland... And can be dry.
0:21:01 > 0:21:05It's difficult to cook because it goes rubbery.
0:21:05 > 0:21:10It's cooked perfectly, just needs that kick, really.
0:21:10 > 0:21:12'I was expecting something'
0:21:12 > 0:21:16a little more spicy because it was described as Thai flavouring.
0:21:16 > 0:21:21I could taste ginger in the rice but not a lot of flavour on the fish.
0:21:21 > 0:21:25'The quick-cooked fish dish has been quickly dismissed.
0:21:25 > 0:21:29'Let's hope the slow-cooked lamb was worth all that effort.'
0:21:30 > 0:21:32Good? Mm!
0:21:33 > 0:21:36'I had the spiced lamb.'
0:21:36 > 0:21:39A very tasty dish and most enjoyable.
0:21:39 > 0:21:42The lamb, very nice soft tender meat.
0:21:42 > 0:21:44The sauce was very, very nice.
0:21:44 > 0:21:47Really good. Very nice. Very tasty.
0:21:47 > 0:21:50'That's a relief!
0:21:50 > 0:21:55'In an attempt to pluck at the heart strings and wallets of her diners,
0:21:55 > 0:21:57'Sue plays the sympathy card.'
0:21:57 > 0:22:01We have something to tell you about our day.
0:22:01 > 0:22:07We didn't have power. We lost power at quarter to eight this morning.
0:22:07 > 0:22:11And we didn't get power back till half past two.
0:22:11 > 0:22:13You've done so well! >
0:22:13 > 0:22:17It's been a traumatic afternoon, to say the least.
0:22:17 > 0:22:23I'm thrilled we've serve you a meal. I didn't think we were going to.
0:22:23 > 0:22:25Oh, well done! >
0:22:25 > 0:22:29APPLAUSE
0:22:29 > 0:22:35'I bet they feel bad about those fish comments! But will it boost Sue's profits?
0:22:36 > 0:22:40'Over at Mark's it's all systems go.'
0:22:40 > 0:22:42We're ready to go with potatoes.
0:22:42 > 0:22:45- < Are we? - I don't know. Are we?
0:22:45 > 0:22:50'Mark's hoping to dazzle with a genuine Italian dish of osso buco,
0:22:50 > 0:22:54'veal to you and me, served with tiny roasted potatoes.
0:22:54 > 0:22:59'His second main is an equally authentic seafood linguini
0:22:59 > 0:23:01'made with homemade pasta.'
0:23:01 > 0:23:05Today, I will be trying to make my own pasta.
0:23:05 > 0:23:09I've never done it before but fancied giving it a go.
0:23:09 > 0:23:12Don't tell me it's the first time he's made pasta!
0:23:12 > 0:23:15Gosh, he's brave! Good luck!
0:23:15 > 0:23:19'Well, Sue. You never know. He might surprise us all.
0:23:19 > 0:23:21'But we'll have to wait a while.
0:23:21 > 0:23:28'Before attempting the pasta, Mark prepared his most expensive main course,
0:23:28 > 0:23:31'osso buco, or veal.
0:23:31 > 0:23:35'This meat cost him a whopping £56. Let's hope he knows what he's doing.
0:23:35 > 0:23:38'Go on, Mark. Talk us through it.'
0:23:38 > 0:23:44Osso buco is, basically, the shin part of the calf, if you like.
0:23:44 > 0:23:48When it's all cooked, the marrow comes out
0:23:48 > 0:23:51and makes the sauce very rich.
0:23:51 > 0:23:56It's a bit of a luxury because it's very expensive, being veal.
0:23:56 > 0:23:59Not a lot of people like veal
0:23:59 > 0:24:03but it's a lot more humane than it used to be.
0:24:03 > 0:24:05It's a very nice dish, worth making.
0:24:05 > 0:24:11'Mark floured and fried his meat before adding a good glug of wine
0:24:11 > 0:24:13'and reducing it down.
0:24:13 > 0:24:18'It will be added to a sauce of carrots, celery, onions and stock.
0:24:18 > 0:24:23'And now, ladies and gentlemen, the moment of truth!
0:24:23 > 0:24:27'Mark's first attempt ever of making homemade pasta.
0:24:27 > 0:24:29'We're rooting for you, Mark!'
0:24:29 > 0:24:32I've got four eggs, beaten.
0:24:32 > 0:24:36Make the mess. The well didn't work very well!
0:24:36 > 0:24:39It's all going really well!
0:24:39 > 0:24:41'Er, no. Not really.'
0:24:41 > 0:24:43Is it meant to do that?
0:24:44 > 0:24:46Thank you.
0:24:48 > 0:24:51It looks doughy. Looks doughy, doesn't it?
0:24:51 > 0:24:55'Doughy, yes. Pasta-y? Not really.'
0:24:55 > 0:24:59Pick up some of that. Obviously, it's part of it.
0:24:59 > 0:25:02'All he has to do is turn it into linguini.'
0:25:02 > 0:25:05Here's the pasta machine! Never been out of the box.
0:25:05 > 0:25:09'Oh, no! And it gets worse!'
0:25:09 > 0:25:11I haven't read the instructions!
0:25:14 > 0:25:16'Come on, Mark.'
0:25:16 > 0:25:20Tell you what, I'll read the instructions.
0:25:20 > 0:25:23'Bit late, but a good idea.'
0:25:27 > 0:25:29No. This side.
0:25:29 > 0:25:31I don't know. No.
0:25:31 > 0:25:33'It's not looking good.'
0:25:33 > 0:25:36"Pasta dough...cutting attachment."
0:25:36 > 0:25:38'Mind your fingers!'
0:25:38 > 0:25:41Hope everything goes well.
0:25:41 > 0:25:43'Agh! I can't bear to watch!'
0:25:45 > 0:25:48- CHUCKLING:- Pasta-ish!
0:25:48 > 0:25:51'Looks more like a pasty to me!
0:25:52 > 0:25:57'Hang on a minute! That looks more promising!
0:25:58 > 0:26:01'After all that, what's the verdict?'
0:26:01 > 0:26:03It's LIKE pasta, but...
0:26:03 > 0:26:07'But what? Not like pasta you'd like to eat, maybe?'
0:26:11 > 0:26:14'In Italy, they hang it on a clothes line.
0:26:14 > 0:26:17- 'A clothes horse will do.' - It could have gone better.
0:26:17 > 0:26:22Could have gone a bit worse. But it's done. Let's move on.
0:26:22 > 0:26:24Get the next disaster over with.
0:26:24 > 0:26:28'Oh! Come on, Mark. I'm sure the worst is behind you.
0:26:29 > 0:26:32'Though, as it turned out...
0:26:32 > 0:26:37'it wasn't, and by 7 o'clock Mark's given up on his homemade pasta.'
0:26:37 > 0:26:40I'm not happy to send that out.
0:26:40 > 0:26:43I just don't think it's...
0:26:44 > 0:26:46I wouldn't want it.
0:26:46 > 0:26:48I wouldn't eat it!
0:26:48 > 0:26:52So I've had to resort to plan B.
0:26:52 > 0:26:54Bit unfortunate.
0:26:54 > 0:26:58But...that's way it goes sometimes, I'm afraid.
0:26:59 > 0:27:01This is plan B -
0:27:01 > 0:27:04fresh packet linguini.
0:27:06 > 0:27:08I'm hoping they won't notice.
0:27:08 > 0:27:12Linguini's linguini, really, isn't it?
0:27:12 > 0:27:17'With packet pasta to the rescue, time to start dishing up the mains.'
0:27:19 > 0:27:21Wow.
0:27:25 > 0:27:27'Don't sniff it! Eat it!'
0:27:27 > 0:27:32Could do with more olive oil on the pasta so it's not so stuck together.
0:27:32 > 0:27:35'You should see the other stuff!'
0:27:35 > 0:27:38The seafood was, I thought, excellent.
0:27:38 > 0:27:43The mussels and the prawns were very fresh and flavoursome.
0:27:43 > 0:27:48The seafood is good, actually. It's not too hot, well seasoned.
0:27:48 > 0:27:53'If only they knew the pasta disaster they narrowly avoided.
0:27:53 > 0:27:56'But there's another problem looming. Quick question.
0:27:56 > 0:28:01'What would you expect to find in an Italian restaurant?'
0:28:01 > 0:28:03Parmesan cheese?
0:28:03 > 0:28:06'That's the one!'
0:28:06 > 0:28:11I asked for parmesan, which was reasonable in an Italian restaurant.
0:28:11 > 0:28:13I can't see it!
0:28:15 > 0:28:17That'll be a no, then!
0:28:17 > 0:28:24If it's supposed to replicate an Italian restaurant one of the key ingredients would be parmesan.
0:28:24 > 0:28:26'Parmesan? No.
0:28:26 > 0:28:31'Chorizo? Yes! Welcome to Italian dining, Mark style.
0:28:31 > 0:28:34'At least the osso buco's authentic.'
0:28:36 > 0:28:42The flavour was fantastic. Texture of the meat was nice, cooked to perfection.
0:28:44 > 0:28:46The osso buco is very good.
0:28:46 > 0:28:50Yes, it's very tasty, well seasoned.
0:28:50 > 0:28:54It's not too over-cooked. It's perfectly cooked.
0:28:54 > 0:28:57But the chips, the roast potatoes
0:28:57 > 0:29:00are just a little bit on the hard side.
0:29:00 > 0:29:04I had the osso buco. That was totally delicious.
0:29:04 > 0:29:08It was really flavoursome, lots of flavour.
0:29:08 > 0:29:12But the potato was a little bit crunchy.
0:29:12 > 0:29:15You could hear people eating the potatoes.
0:29:15 > 0:29:18CRUNCHING
0:29:19 > 0:29:25Listening to you crunch away at those potatoes was interesting!
0:29:27 > 0:29:32'Lots of crunching - and that's not the only thing there was plenty of.'
0:29:32 > 0:29:35It was very nice. It WAS nice.
0:29:35 > 0:29:40But there was more than twice the amount I could eat.
0:29:40 > 0:29:45Which is a shame, really. It makes you think of the starving poor!
0:29:45 > 0:29:47Are we all finished?
0:29:47 > 0:29:49That's lovely, but too much.
0:29:52 > 0:29:54There's a lot left over.
0:29:55 > 0:29:58Apparently, there was a lot of the starter.
0:29:58 > 0:30:01Maybe that's true.
0:30:01 > 0:30:04Sad to see quite so much come back.
0:30:04 > 0:30:08There ain't going to be much room for their sweets, is there?
0:30:08 > 0:30:12Oh, look! These plates look relatively empty.
0:30:12 > 0:30:14- Do they?- Yeah.- Just two, then?
0:30:14 > 0:30:16Wa-ay!
0:30:16 > 0:30:19- Thank goodness!- Two out of ten!
0:30:19 > 0:30:22Mark still hanging on in there
0:30:22 > 0:30:25in spite of fresh pasta on the clothes airer,
0:30:25 > 0:30:28enough dried pasta to feed an army,
0:30:28 > 0:30:32roast potatoes crunchy enough to take your teeth out
0:30:32 > 0:30:35and no parmesan in an Italian restaurant!
0:30:35 > 0:30:40It's not all perfection at Sue's! The fish hasn't gone down well.
0:30:40 > 0:30:44And she's had to cook most of day with no electricity.
0:30:47 > 0:30:52'For her desserts, Sue is offering the choice of a lemon meringue pie,
0:30:52 > 0:30:56'or a bramble mousse with homemade madeleine cookies.'
0:30:56 > 0:30:59I'm famous for my lemon meringue pie.
0:30:59 > 0:31:02People always ask me to make it. They love it.
0:31:02 > 0:31:08The bramble mousse is a new recipe I've been practising to make sure it's perfect.
0:31:08 > 0:31:12Interesting sweets. Practice makes perfect, so I hear.
0:31:12 > 0:31:15I just like living dangerously.
0:31:15 > 0:31:18'Yes, Mark. We had noticed!
0:31:18 > 0:31:22'Sue, however, likes a more ordered approach to her cooking
0:31:22 > 0:31:24'and started preparing her desserts
0:31:24 > 0:31:27'with hours to spare.
0:31:27 > 0:31:31'Though, sadly, she didn't have much in the way of facilities.'
0:31:31 > 0:31:36We're going to improvise because we're having to use the barbecue.
0:31:36 > 0:31:41It might take a little longer than expected. We'll leave those.
0:31:41 > 0:31:45'Once the fruits were heated to a coulis and gelatine added
0:31:45 > 0:31:49'it just needed to set - which was when the lack of a fridge
0:31:49 > 0:31:51'threw a spanner in the works.
0:31:51 > 0:31:55'Sue wasn't going to let a little thing like that hold her back.'
0:31:55 > 0:31:58If we don't get our power back soon,
0:31:58 > 0:32:04we'll put it in a bowl of iced water to try and start the process.
0:32:04 > 0:32:10We're OK. This takes, normally, a couple of hours to set.
0:32:10 > 0:32:12We're not panicking just yet.
0:32:12 > 0:32:16- LAUGHS NERVOUSLY - There we go!
0:32:16 > 0:32:20'Three hours later, however, though the power's back on,
0:32:20 > 0:32:23'the mousse is still loose inside this hoose!'
0:32:23 > 0:32:28We've a slight problem. Our jelly's not setting.
0:32:28 > 0:32:34Obviously, we haven't had enough refrigeration so we've put it into the freezer.
0:32:34 > 0:32:37We're timing that for half an hour.
0:32:37 > 0:32:43Hopefully, that will generate enough coolness to get the gelatine to work for us.
0:32:43 > 0:32:46I'm not overly worried about that.
0:32:46 > 0:32:51We won't be eating that for a long time yet, so...it'll be fine.
0:32:51 > 0:32:53'Hope you're right.'
0:32:53 > 0:32:58It's definitely on the go so I'm going to take a risk now.
0:32:58 > 0:33:01Hopefully, the rest of it will happen.
0:33:03 > 0:33:06'Sue folded the fruit puree into whipped cream.'
0:33:06 > 0:33:12The temptation is to really whip it, but you just knock out all the air.
0:33:12 > 0:33:16'Then chucked it back in the fridge for a chill-out session
0:33:16 > 0:33:20'while she turned her attention to the lemon meringues.
0:33:20 > 0:33:25'In true Sue style, she'd already made the pastry and lemon filling
0:33:25 > 0:33:29'so just needed to top them off with meringue and bake.
0:33:30 > 0:33:33'And, after conjuring two glittering courses
0:33:33 > 0:33:40'from the dark of the power cut, can Sue make it a hat-trick?
0:33:40 > 0:33:46'First in the firing line, the lemon meringues.'
0:33:46 > 0:33:49The pastry is very light, gorgeous.
0:33:49 > 0:33:53And it's really tart, which I like in a lemon meringue.
0:33:53 > 0:33:55It's really good, actually.
0:33:55 > 0:33:58Meringue's lovely, absolutely spot-on.
0:33:58 > 0:34:03'The meringues were a solid hit. What about that loose mousse?'
0:34:03 > 0:34:07Nice. I like the tartness of it, but it was a bit on the runny side.
0:34:07 > 0:34:09It's not that moussy.
0:34:09 > 0:34:14The flavour's super, but a little bit runny for me.
0:34:14 > 0:34:19'A good time to remind them, that they're lucky to have food at all!'
0:34:19 > 0:34:23- The mousse was a casualty. - EVERYONE: Ah, yes!
0:34:23 > 0:34:25We have struggled all day!
0:34:25 > 0:34:31I just kept thinking, "Please set!" And we've struggled so badly.
0:34:31 > 0:34:36But the flavour's there. As I got them out, I knew that was happening.
0:34:36 > 0:34:39- So I apologise. - 'Nicely done!
0:34:39 > 0:34:44'Let's hope they remember that when reaching for their wallets.
0:34:44 > 0:34:48'Over at Mark's, his diners have a choice
0:34:48 > 0:34:52'between homemade jam biscuits with mascarpone cream,
0:34:52 > 0:34:56'or fruits of the forest tiramisu.'
0:34:56 > 0:35:00Jam biscuits and mascarpone? What could go wrong?
0:35:00 > 0:35:04Jammy biscuits for dessert? That's really odd.
0:35:04 > 0:35:07Who's ever done jam biscuits for dessert?
0:35:07 > 0:35:12'I'm assuming Mark has, otherwise why would he be serving them up?'
0:35:12 > 0:35:17Never tried to make biscuits from scratch before.
0:35:17 > 0:35:19It should be interesting.
0:35:19 > 0:35:22If anything goes wrong, it's likely to be that.
0:35:22 > 0:35:27'Yes. If we ignore the rigid rigatoni and fresh pasta.'
0:35:27 > 0:35:29The pastry for my biscuits! It worked!
0:35:29 > 0:35:32Well, it's pastry and it's flat!
0:35:32 > 0:35:36And I've managed to start cutting circles out of it.
0:35:36 > 0:35:38It's not looking too bad.
0:35:38 > 0:35:43Hopefully, once I get them in the oven, we'll see what they're like.
0:35:43 > 0:35:48'As the proof of the pudding is in the eating, you'd better get on!
0:35:48 > 0:35:53'Apart from jam, all these biscuits need is a small hole in the middle.
0:35:53 > 0:35:56'How hard can that be?'
0:35:56 > 0:35:58What about this?
0:36:02 > 0:36:05- 'GIGGLING:- Is that a wine stopper?
0:36:05 > 0:36:08'Oh, well! It's doing the trick!'
0:36:10 > 0:36:13Homemade Jammie Dodgers! How's that?
0:36:13 > 0:36:17'It's a surprise in an Italian restaurant!'
0:36:17 > 0:36:21I'll be happier when everyone's eating and say they taste good.
0:36:21 > 0:36:24Let's get them in the oven.
0:36:26 > 0:36:30'Time to make his other authentic Italian dessert,
0:36:30 > 0:36:32'fruits of the forest tiramisu.
0:36:32 > 0:36:37'His combination of sponge fingers, fruit and runny cream
0:36:37 > 0:36:39'seem more like a trifle.'
0:36:39 > 0:36:41It's gone a bit runny.
0:36:44 > 0:36:48The desserts should go down really well. Or fairly well.
0:36:48 > 0:36:51Certainly, the tiramisu looks quite nice.
0:36:51 > 0:36:55'It looks all right, but what does it taste like?
0:36:55 > 0:36:57'Only one way to find out.
0:37:01 > 0:37:03'What's the verdict?'
0:37:03 > 0:37:08They weren't fruits of the forest and it wasn't tiramisu but...
0:37:08 > 0:37:14- It was like a strawberry trifle which was nice.- Not impressed.
0:37:14 > 0:37:19An interesting forest that produces strawberries and raspberries.
0:37:19 > 0:37:23I agree, it was more of a trifle than a tiramisu.
0:37:23 > 0:37:26'It's crunch time for the biscuits.'
0:37:26 > 0:37:30What do you think about the biscuits?
0:37:30 > 0:37:32Crunchy.
0:37:34 > 0:37:36LAUGHS
0:37:36 > 0:37:38They were quite hard.
0:37:38 > 0:37:42The biscuits were quite hard
0:37:42 > 0:37:46and the jam escaped into the biscuit, not where it should be.
0:37:46 > 0:37:50I thought it would be nice to have the Jammie Dodger biscuits
0:37:50 > 0:37:53with the coffee rather than as a dessert.
0:37:53 > 0:37:55Coffee?
0:37:55 > 0:37:59'Ah, the coffee! As the Italians are world famous for theirs
0:37:59 > 0:38:03'the diners can't wait to see what Mark's lined up.
0:38:03 > 0:38:10'A frothy cappuccino? A creamy latte? A rich dark espresso, perhaps?'
0:38:10 > 0:38:12I think instant coffee's fine.
0:38:12 > 0:38:17- Wouldn't have an issue with drinking instant coffee.- No.
0:38:17 > 0:38:19'I think your diners might!'
0:38:19 > 0:38:22Instant coffees these days are quite tasty.
0:38:22 > 0:38:25'I think it's instant coffee.'
0:38:25 > 0:38:32Not sort of...nice percolated. There was no decaff on offer.
0:38:33 > 0:38:36The coffee...not very desirable.
0:38:37 > 0:38:43The coffee was... Well, I didn't even try it. Very disappointed.
0:38:43 > 0:38:47'So, not the best end to the evening for either of our cooks.
0:38:47 > 0:38:52'Mark really took the biscuit with Jammie Dodgers and instant coffee
0:38:52 > 0:38:54'which some diners refused to drink.
0:38:54 > 0:38:59'Sue's power cut finally caught up with her with that runny mousse,
0:38:59 > 0:39:03'although her meringues were a sweet success.'
0:39:04 > 0:39:09In spite of power cuts and their fair share of culinary slip-ups,
0:39:09 > 0:39:13both our novice restaurateurs survived the night.
0:39:13 > 0:39:16It's up to their diners to judge them.
0:39:16 > 0:39:19How much they pay is entirely up to them.
0:39:19 > 0:39:23Will it be enough for either cook to make a profit?
0:39:23 > 0:39:26'Mark spent £130
0:39:26 > 0:39:30'of his £200 allowance on his Italian bistro.
0:39:30 > 0:39:34'He only needs £13 from each of his diners to break even.
0:39:34 > 0:39:39'But will they think their Italian experience was worth it?'
0:39:39 > 0:39:42It started off in a very promising way
0:39:42 > 0:39:47but it deteriorated as the evening went on, so a bit disappointed.
0:39:47 > 0:39:50The evening started off really well
0:39:50 > 0:39:53but I'm afraid the desserts didn't go down well.
0:39:53 > 0:39:57The starter was excellent. The main course, really good.
0:39:57 > 0:40:01Not what I expected from the menu, but overall very good.
0:40:01 > 0:40:07'In the kitchen, Mark is feeling tired...and philosophical.'
0:40:07 > 0:40:10It's been an experience, that's for sure.
0:40:10 > 0:40:13It's been a bit hectic at moments.
0:40:13 > 0:40:19- If we break even, I'll be happy. - I'll be happy if we break even.
0:40:19 > 0:40:23I'll be extremely happy if we break even!
0:40:23 > 0:40:25'That's the spirit! Aim high!
0:40:25 > 0:40:31'Back at The Bowler, it's all smiles and chinking glass. Cheers!
0:40:31 > 0:40:34'As Sue spent nearly all of her £200 budget,
0:40:34 > 0:40:38'she'll need more than £19 a head.
0:40:38 > 0:40:42'But will her diners pay that much?'
0:40:42 > 0:40:45The main and dessert were fantastic. The starter could have been better.
0:40:45 > 0:40:50The food was lovely, above average. I would definitely come again.
0:40:50 > 0:40:54I thought the restaurant was better presented than the food was.
0:40:54 > 0:40:59The dessert, I would have sent back under normal circumstances.
0:41:02 > 0:41:05Well done. You got through the night.
0:41:05 > 0:41:07Sue, I don't know how you managed.
0:41:07 > 0:41:10- I know.- I would have gone to pieces.
0:41:10 > 0:41:12I couldn't do anything.
0:41:12 > 0:41:15That was the situation. We had to deal with it.
0:41:15 > 0:41:18It was fantastic on the night.
0:41:18 > 0:41:23- How much did you love it? It looked like you did.- I was well prepared.
0:41:23 > 0:41:28Without that preparation, we would never ever have achieved it.
0:41:28 > 0:41:32To achieve it in three and a half hours was amazing.
0:41:32 > 0:41:36Will you have a regular instant restaurant in your living room?
0:41:36 > 0:41:40It's a possibility, something that we have considered.
0:41:40 > 0:41:43We want to meet people in our area and it's the best way.
0:41:43 > 0:41:50Mark, what kind of a silly boy decides to try pasta for the first time he opens a restaurant?
0:41:50 > 0:41:54- I like living dangerously.- What made you decide not to serve it?
0:41:54 > 0:41:58If somebody served that to me I wouldn't have eaten it.
0:41:58 > 0:42:02There's no way I'd serve it to anybody else.
0:42:02 > 0:42:06Everybody loved your osso buco, did you know that?
0:42:06 > 0:42:09- No, I didn't. - It was a real star of the night.
0:42:09 > 0:42:14- How does it make you feel that people loved your food?- I'm happy.
0:42:14 > 0:42:16I like to hear that now.
0:42:16 > 0:42:20It's not hard to make but it takes a while and a lot of effort.
0:42:20 > 0:42:24- I'm glad people liked it. - Anything you'd do differently?
0:42:24 > 0:42:28- Practise making pasta a bit more! - Or just buy it.
0:42:28 > 0:42:35- You guys, I'm sure, would love to know whether or not you made a profit.- Yes.
0:42:35 > 0:42:37I'm going to start with you, Sue.
0:42:37 > 0:42:43Sue, you spent £194.53p.
0:42:43 > 0:42:46Your donations came to £230!
0:42:46 > 0:42:50- Whoo!- How do you feel about that? - Very good!- That's brilliant!
0:42:50 > 0:42:53- In your own home!- That's fantastic.
0:42:53 > 0:42:58Because you spent so much, you made...35 quid!
0:42:58 > 0:43:03I wanted everyone to eat a wonderful meal. To make a profit's fantastic.
0:43:03 > 0:43:05- And Mark.- Mm-hm.
0:43:05 > 0:43:09You spent £131.35p.
0:43:09 > 0:43:11Your donations...
0:43:11 > 0:43:13were 265!
0:43:13 > 0:43:17- Wow.- Wow! - LAUGHING:- You look quite shocked.
0:43:17 > 0:43:22- I'm very shocked.- What were you expecting?- Probaby owe you money.
0:43:22 > 0:43:24LAUGHTER
0:43:24 > 0:43:26Well, your profit was 133 quid.
0:43:26 > 0:43:29- All for you.- Thank you very much.
0:43:29 > 0:43:34Well done, guys. Two brilliantly successful evenings! Thank you.
0:43:34 > 0:43:37I'll see you next time on Instant Restaurant.
0:43:54 > 0:43:56Subtitles by Red Bee Media Ltd