0:00:02 > 0:00:05Two amateur cooks are converting their homes into instant restaurants.
0:00:05 > 0:00:09- Never try and open a restaurant in the world's smallest flat!- Voila!
0:00:09 > 0:00:13They've each been given just one day
0:00:13 > 0:00:16and a budget of up to £200...
0:00:16 > 0:00:19It came out in one piece, which is the most important thing.
0:00:19 > 0:00:22..to impress 20 strangers who will be coming to dinner.
0:00:22 > 0:00:23Hello! All right?
0:00:23 > 0:00:28At the end of the evening, they'll decide how much, or how little, to pay.
0:00:28 > 0:00:29I'm dead impressed!
0:00:29 > 0:00:33It was obvious they hadn't realised how long it was going to take to prepare.
0:00:33 > 0:00:35Oh, I haven't put the pears in!
0:00:35 > 0:00:36- Fish slice.- Fish slice.
0:00:36 > 0:00:40Can they do enough to impress their diners and make any money?
0:00:48 > 0:00:52Hello and welcome to Instant Restaurant.
0:00:52 > 0:00:55Two amateur cooks are opening restaurants in their own homes
0:00:55 > 0:00:58hoping that their diners will pay enough money
0:00:58 > 0:01:00for them to make a profit,
0:01:00 > 0:01:04so have today's cooks got what it takes to succeed?
0:01:04 > 0:01:10Today we're off to Salford in Manchester for battle of the neighbours.
0:01:10 > 0:01:14These might look like traditional terraced houses,
0:01:14 > 0:01:20but behind these Coronation Street exteriors lie totally transformed cosmopolitan interiors.
0:01:20 > 0:01:29And tonight, two of these houses will be transformed once more, this time into instant restaurants.
0:01:29 > 0:01:33The first of today's cooks is graphic designer, Becky Sharpy.
0:01:33 > 0:01:37Just like her house, she's traditional, with a twist
0:01:37 > 0:01:39and that is also the concept for her restaurant...
0:01:39 > 0:01:43I love 1940s style old-fashioned ingredients but done in a modern, nice way.
0:01:43 > 0:01:45Cheap ingredients make brilliant recipes.
0:01:45 > 0:01:51Just around the corner lives account manager, Jason Hope, who has high hopes for his restaurant.
0:01:51 > 0:01:55The food we've gone with is very much gourmet-led. A combination of flavours
0:01:55 > 0:01:58and ingredients that maybe people wouldn't use ordinarily every day
0:01:58 > 0:02:01purely because of the time involved in putting those together.
0:02:01 > 0:02:03Becky and Jason are both confident cooks,
0:02:03 > 0:02:06but this challenge is about more than just food.
0:02:06 > 0:02:08Get out of my kitchen!
0:02:08 > 0:02:14They also have to transform their homes into inviting restaurants and when they open their doors,
0:02:14 > 0:02:19the atmosphere they create could have a big influence on how much money they take.
0:02:19 > 0:02:22Becky is being aided and abetted by her sister Minnie.
0:02:22 > 0:02:25Oh, my God, I'm so stressed right now. Where's the bowl?
0:02:25 > 0:02:28As well as cool, unflappable boyfriend, Phil.
0:02:28 > 0:02:30It's chaos, absolute chaos.
0:02:30 > 0:02:34Let's hope they all simmer down before the guests arrive.
0:02:34 > 0:02:39Round the corner, Jason is going for a luxurious but funky feel to his restaurant.
0:02:39 > 0:02:43He'll be doing the food and his two glamorous assistants,
0:02:43 > 0:02:47wife Carmen and step-daughter Cassie, will be serving it up...
0:02:47 > 0:02:49provided they can cope with the pressure.
0:02:49 > 0:02:51THEY LAUGH
0:02:51 > 0:02:55Both cooks have been given an allowance of up to £200.
0:02:55 > 0:03:00Becky needed £149 for her night, so to make a profit,
0:03:00 > 0:03:05her guests will have to pay nearly £15 a head.
0:03:05 > 0:03:07Jason asked for a tiny bit more -
0:03:07 > 0:03:10£159, so his guests will each have to pay
0:03:10 > 0:03:14nearly 16 quid a head for him to break even.
0:03:14 > 0:03:17Could be a close call.
0:03:17 > 0:03:20So, today's a first.
0:03:20 > 0:03:23Two neighbouring restaurants vying for supremacy with
0:03:23 > 0:03:26traditional dishes going head to head with glamorous haute cuisine.
0:03:26 > 0:03:3020 hungry guests are about to descend on the street.
0:03:32 > 0:03:34Hello! Welcome, welcome.
0:03:34 > 0:03:36- Come in.- And by the end of the evening
0:03:36 > 0:03:39it will be entirely up to them how much they pay
0:03:39 > 0:03:42for their experience. So if either Becky or Jason
0:03:42 > 0:03:46want to make a profit, they'll have to shine in Salford tonight.
0:03:46 > 0:03:50Over at Becky's, she seems to have made a very good first impression.
0:03:50 > 0:03:53It's done out really nicely, yeah.
0:03:53 > 0:03:57I like the menu and what they've done with the tablecloth. It's a lovely little house.
0:03:57 > 0:04:01While at Jason's, the guests are being relentlessly charmed
0:04:01 > 0:04:05by Carmen, Cassie and the contents of their bureau.
0:04:06 > 0:04:09My plan is just to get them plastered, basically.
0:04:09 > 0:04:13So, two neighbours, two very different restaurants.
0:04:13 > 0:04:17Arty-glam versus retro chic and both have got off to
0:04:17 > 0:04:19a flying start with first impressions,
0:04:19 > 0:04:22so now it's all about the menus.
0:04:22 > 0:04:24Time for starters.
0:04:26 > 0:04:29Becky is offering her diners a choice of
0:04:29 > 0:04:35hot stilton and vodka fondue served with home-baked bread and pears,
0:04:35 > 0:04:39or home-made ravioli stuffed with butternut squash and goat's cheese,
0:04:39 > 0:04:43all drizzled with sage butter.
0:04:43 > 0:04:48The stilton fondue I've never made before, but I really love the stilton from the local market
0:04:48 > 0:04:51and thought I'd give it a go, and the ravioli I make all the time.
0:04:51 > 0:04:53I really love it, so it always goes down well.
0:04:53 > 0:04:58Ravioli, I like the idea of that, I like pasta.
0:04:58 > 0:05:00The fondue, I'm not too sure.
0:05:00 > 0:05:05It's a bit like eating pizza at 2,000 degrees and burning the bridge of your mouth.
0:05:05 > 0:05:08This morning dawned bright and clear, and Becky was already out
0:05:08 > 0:05:14in what used to be called the backyard, harvesting nature's bounty.
0:05:14 > 0:05:17We're doing sage butter with the ravioli.
0:05:17 > 0:05:22We're going to take some sage leaves and then cook them in butter until they're really crispy, and they're so
0:05:22 > 0:05:27lovely, it's really nice. So we need quite a few to make a sage butter.
0:05:27 > 0:05:31Herbs can be expensive, especially when you're cooking for ten people.
0:05:31 > 0:05:34I can save quite a lot of money by using my own home-grown things.
0:05:34 > 0:05:39That's exactly the sort of sage advice that could mean the difference between profit and loss.
0:05:39 > 0:05:43Having sorted out the butter, all she needs is some ravioli to drizzle it on.
0:05:43 > 0:05:48I'm just rolling out this pasta here and then I've made a butternut squash
0:05:48 > 0:05:52and onion filling and crumbled some goat's cheese on top,
0:05:52 > 0:05:55and then seal it all up and serve it with a sage butter,
0:05:55 > 0:05:59which will be really nice. So we're just going to have to hurry
0:05:59 > 0:06:03because we're under a bit of time pressure...
0:06:03 > 0:06:07and... Ooh, cut some rings out.
0:06:07 > 0:06:10Just in case everyone orders this starter,
0:06:10 > 0:06:13Becky lovingly hand-crafts 30 ravioli,
0:06:13 > 0:06:19but she'd better get a move-on because there's only 45 minutes left before the guests are due to arrive.
0:06:19 > 0:06:24This pasta is just taking forever. I've got quite a bit more to make.
0:06:24 > 0:06:27Actually, I think this will be it, once we've done this, and there'll
0:06:27 > 0:06:30be enough once I've done this bit. Phil, do you want to start clearing?
0:06:30 > 0:06:33Because of the open-plan kitchen, the table is being used as a worktop,
0:06:33 > 0:06:39but with the guests about to sit down at it, it needs to be cleaned and laid pretty sharpish.
0:06:39 > 0:06:41Look at that! No-one would ever know.
0:06:41 > 0:06:47And with the guests safely seated and the orders in, it seems Becky was wise to make so much ravioli,
0:06:47 > 0:06:51because eight out of ten diners have now asked for it.
0:06:51 > 0:06:55I've burst a couple of ravioli because the heat in here has made them stick to the plates.
0:06:55 > 0:06:58I'm going to have to quickly run out a couple more upstairs.
0:06:58 > 0:07:01Hopefully, they'll be chatting and drinking for a couple more minutes.
0:07:01 > 0:07:04It's quite a quick starter, takes about five minutes to cook,
0:07:04 > 0:07:08so hopefully I'll spend about five minutes running it out.
0:07:12 > 0:07:16With her diners unaware of the small pasta disaster,
0:07:16 > 0:07:21Becky pops upstairs and sets up a temporary pasta-making station
0:07:21 > 0:07:24to discreetly rescue the situation.
0:07:24 > 0:07:26Having run up some new ravioli,
0:07:26 > 0:07:29Becky now whips up the last of her two starters.
0:07:29 > 0:07:33Yeah, this is stilton fondue, which is mainly stilton and then
0:07:33 > 0:07:37we've got a bit of mascarpone, which just gives it that kind of creaminess
0:07:37 > 0:07:42and kind of makes it a bit more fluid-like and then a shot of vodka.
0:07:42 > 0:07:47Cor! It's very stilton-y. A bit more mascarpone.
0:07:47 > 0:07:49Or possibly less vodka?
0:07:49 > 0:07:53But whatever the solution, it's time for those starters to
0:07:53 > 0:07:54put in an appearance,
0:07:54 > 0:07:58with the sage butter-dripped ravioli leading the charge.
0:07:59 > 0:08:01- Ravioli?- Yes, please.
0:08:01 > 0:08:04- I'll get you some more wine in one minute.- That's fine.
0:08:04 > 0:08:09Closely followed by the punchy stilton and vodka fondue,
0:08:09 > 0:08:13but will either of them be to the diners' tastes?
0:08:13 > 0:08:17It was really nice. I've never had stilton that way before.
0:08:17 > 0:08:20It was just... I mean, I do like stilton, but with the pears
0:08:20 > 0:08:23and the little pieces of bread that they did it with,
0:08:23 > 0:08:26it was the walnut bread, it was just really, really nice.
0:08:26 > 0:08:29Very professionally done, it was something that I'd really expect
0:08:29 > 0:08:32if I went to a really nice restaurant.
0:08:36 > 0:08:40I've had the butternut squash and goat's cheese ravioli
0:08:40 > 0:08:44and it was absolutely beautiful, couldn't fault it at all.
0:08:44 > 0:08:48It was really, really nice and, to be honest with you,
0:08:48 > 0:08:52the standard of the food was exceptional.
0:08:52 > 0:08:56It was really, really good, yeah. I'm dead impressed.
0:08:56 > 0:08:59It looks like everyone is, judging by all those empty plates,
0:08:59 > 0:09:03so Becky has got off to a flying start.
0:09:03 > 0:09:05Neighbour Jason has got a lot to beat.
0:09:05 > 0:09:07For his starter choices,
0:09:07 > 0:09:12Jason is making tiger prawns served with oven-roasted tomatoes,
0:09:12 > 0:09:15or more tomatoes, this time in a risotto,
0:09:15 > 0:09:20served with spicy Italian sausage and gorgonzola.
0:09:20 > 0:09:22The starters I'm serving this evening
0:09:22 > 0:09:25are designed to provide a gourmet experience
0:09:25 > 0:09:30with a blend of flavours that they ordinarily wouldn't put together for themselves.
0:09:30 > 0:09:35They both look really nice and I could probably eat them about ten times over.
0:09:35 > 0:09:39They're very posh and I think I've got a bit of competition.
0:09:39 > 0:09:43You may indeed, but with both starters cooked to order,
0:09:43 > 0:09:47Jason's challenge is getting everything ready at the same time,
0:09:47 > 0:09:51especially when his helpers don't really live up to their billing.
0:09:51 > 0:09:52Cassie, that's right, isn't it, darling?
0:09:52 > 0:09:54Six risotto, two without gorgonzola...
0:09:54 > 0:09:58Yeah, risotto, no gorgonzola... Yeah, yeah, two and then one.
0:09:58 > 0:10:01One, two, three, four prawns.
0:10:01 > 0:10:03- Four prawns.- Four prawns.
0:10:03 > 0:10:05- Four risotto.- Six risottos.
0:10:05 > 0:10:07Yeah, but four with gorgonzola, two without.
0:10:07 > 0:10:09No pressure, darling!
0:10:09 > 0:10:13Well, apart from the fact that risotto takes half an hour to cook.
0:10:13 > 0:10:16Fortunately, Carmen has a scheme to keep the diners occupied.
0:10:16 > 0:10:18My plan is just to get them plastered, basically.
0:10:18 > 0:10:22Actually, they seem like a friendly crowd, they'll just get on with it.
0:10:22 > 0:10:27They seem to be really up for the experience of doing something a bit different. So, yeah, it's all good.
0:10:27 > 0:10:33True to her word, Carmen keeps an endless flow of the "bring your own" drinks coming from the kitchen,
0:10:33 > 0:10:35although that's about the only thing that is.
0:10:35 > 0:10:40I've just told them that it might be ten minutes and they all said, "Fine, no problem."
0:10:40 > 0:10:43- Everyone's drinking and talking. - They're all fine.- Yeah.
0:10:43 > 0:10:45It all seems to be going very well at the moment.
0:10:45 > 0:10:47It does, actually, yeah! I'm really pleased!
0:10:47 > 0:10:49Fingers crossed it stays this way.
0:10:49 > 0:10:56Sadly, it's not likely to, seeing as the sausages for the risotto have only just gone in the oven.
0:10:56 > 0:10:58Carmen, over to you to keep them all entertained.
0:10:58 > 0:11:00THEY LAUGH
0:11:13 > 0:11:18Back in the kitchen, Jason's risotto is coming along slowly and steadily,
0:11:18 > 0:11:20but mostly slowly.
0:11:20 > 0:11:22We're OK at the moment.
0:11:22 > 0:11:24Nothing's going wrong, yet.
0:11:29 > 0:11:35They've been topping up our glasses nicely, but we have been waiting for quite a while now for starters.
0:11:35 > 0:11:38I think they've finally rumbled Carmen's plan.
0:11:38 > 0:11:40Come on, get those starters out!
0:11:40 > 0:11:42We've got four portions in here.
0:11:42 > 0:11:47We're just going to, literally, do them for three minutes a side.
0:11:47 > 0:11:51I can feel Jason's profits shrinking with every minute that ticks by
0:11:51 > 0:11:55and it seems even Carmen is losing the crowd.
0:11:55 > 0:11:59We have been waiting about an hour now for the food,
0:11:59 > 0:12:01so I'm not impressed with that.
0:12:01 > 0:12:04Come on, Jason, they must be ready now?
0:12:04 > 0:12:08OK, we're fine, we're just giving them a turn now, so it will be about another
0:12:08 > 0:12:12four minutes or so, maybe five just to get a nice bit of colour in them.
0:12:12 > 0:12:17- The risotto's done, we're just basically keeping it warm now.- What?
0:12:17 > 0:12:18If it's done, get it out there!
0:12:18 > 0:12:22Oh, I forgot about the bangers! I think Jason nearly did as well.
0:12:22 > 0:12:26It's difficult in a domestic kitchen because you just don't have
0:12:26 > 0:12:29the same space available to you that you do in a commercial kitchen.
0:12:29 > 0:12:31Try taking some of the food out, then!
0:12:31 > 0:12:33Hopefully, we're not doing too badly.
0:12:33 > 0:12:36OK, it's time to start plating.
0:12:36 > 0:12:38Aah, finally!
0:12:42 > 0:12:44Ladies, prawns are to go.
0:12:44 > 0:12:46Thank you, Chef.
0:12:46 > 0:12:49An HOUR after the orders came in,
0:12:49 > 0:12:52the first of Jason's starters make it out into the restaurant.
0:12:52 > 0:12:54Wow. Thank you.
0:12:54 > 0:12:58- And one here has got...- Thank you.
0:12:58 > 0:13:01- Pass that on to you.- Oh, sorry!
0:13:01 > 0:13:03Don't lean on the diners,
0:13:03 > 0:13:05they're weak from hunger!
0:13:05 > 0:13:11Pass that down to Mark. There we go. Bon appetit.
0:13:11 > 0:13:13The presentation is great, yeah.
0:13:13 > 0:13:15Lovely. You can smell the garlic,
0:13:15 > 0:13:17there's certainly plenty of garlic in there, yeah.
0:13:20 > 0:13:22Go on, dig in! You must be starving!
0:13:22 > 0:13:26I wouldn't wait till the rest come out. We might be there all night!
0:13:26 > 0:13:30People who have got the prawns are waiting for everyone to get all the starters.
0:13:30 > 0:13:32I just feel like saying, "Just eat them, eat them!"
0:13:32 > 0:13:36- Tell them to start because I'm literally about a minute...- OK.
0:13:36 > 0:13:40Finally, Jason plates up the risotto. Or should that be bowls-up?
0:13:40 > 0:13:45Then he carefully adds the sausage, slice by slice.
0:13:45 > 0:13:47A few drops of olive oil...
0:13:47 > 0:13:50- One second, don't get anywhere yet. - OK.
0:13:50 > 0:13:51Wait for it!
0:13:51 > 0:13:55- A few torn basil leaves... - OK, good to go? Yes, Chef!
0:13:55 > 0:13:57Yes, indeedy! Or at least the first two are.
0:13:57 > 0:14:00Two risotto without gorgonzola, so that's Vic and Jude.
0:14:00 > 0:14:02- Thank you.- Lovely, thank you.
0:14:02 > 0:14:04Very nice!
0:14:04 > 0:14:06It looks lovely!
0:14:07 > 0:14:13So, in just four risottos' time, everyone can finally eat.
0:14:13 > 0:14:17The food looks nice, very nice.
0:14:17 > 0:14:19It smells great.
0:14:19 > 0:14:24But no-one will help themselves and it seems in the kitchen,
0:14:24 > 0:14:26no-one can help Jason.
0:14:26 > 0:14:31Why don't you let me rip these while you chop cheese? You're not that much of a control freak.
0:14:31 > 0:14:33- No, that's fine. - I can rip leaves, look, look!
0:14:33 > 0:14:36- No, no.- I'm ripping, I'm ripping, I'm ripping leaves!
0:14:36 > 0:14:41- Please don't.- All right, OK. OK, but I just want to help!
0:14:44 > 0:14:47- Go.- Yep.
0:14:49 > 0:14:51OK.
0:14:51 > 0:14:53- Fab, thank you very much.- Thank you.
0:15:03 > 0:15:05Thank God for that!
0:15:05 > 0:15:12The last of the starters make it to the table and our polite and patient diners finally get to eat.
0:15:12 > 0:15:15But, was it worth the wait?
0:15:17 > 0:15:18Do you like it?
0:15:20 > 0:15:23- It's all right, yeah. - It's a bit cold, though.
0:15:26 > 0:15:28It wasn't bad.
0:15:28 > 0:15:31The presentation could have been a little bit better I think.
0:15:31 > 0:15:34I was expecting something more than what I got.
0:15:34 > 0:15:36It was very difficult to get the risotto out of the bowl.
0:15:36 > 0:15:40It would have been better on a plate, so... But apart from that,
0:15:40 > 0:15:44I think it was a good effort.
0:15:44 > 0:15:46I had the tiger prawns.
0:15:46 > 0:15:48I thought they were really nice. Bit cold though.
0:15:48 > 0:15:51We were waiting for everyone to get theirs before we started to eat.
0:15:54 > 0:15:57An hour's wait for the starters?!
0:15:57 > 0:16:00It's already looking like it's going to be a long evening at Jason's.
0:16:00 > 0:16:02He's really got to pick up the pace
0:16:02 > 0:16:06or his diners are going to be there all night, but neighbour Becky
0:16:06 > 0:16:10has got off to a flying start with her home-grown fare
0:16:10 > 0:16:15and her diners are dead impressed, but can she keep it up?
0:16:15 > 0:16:20Becky is offering two main course choices at her Instant Restaurant.
0:16:20 > 0:16:29First, a traditional smoked fish pie topped with creamy saffron mash and served with green vegetables.
0:16:29 > 0:16:36And her second choice is rabbit stew with prunes, cooked slowly with onions and carrots.
0:16:36 > 0:16:42This hearty casserole features great big chunks of braised bunny.
0:16:42 > 0:16:45These are both old-fashioned recipes that are inexpensive to make,
0:16:45 > 0:16:49but they're really tasty and I'm on a bit of a "bring back rabbit" mission.
0:16:49 > 0:16:52Yeah, I like the sound of both of those.
0:16:52 > 0:16:57- They're both safe dishes, but probably more bistro than restaurant.- Ooooh, Jason!
0:16:59 > 0:17:03Becky begins her rabbit stew by prepping the sauce.
0:17:03 > 0:17:08There is... How many do we need? Nine onions per person.
0:17:08 > 0:17:11They're the small onions, like shallots than onions.
0:17:11 > 0:17:16It's a little bit excessive, but it works.
0:17:16 > 0:17:21You can't really taste onion, which is ironic considering we're putting, what, 50.
0:17:21 > 0:17:2550 onions in one dish and you think they won't taste it!
0:17:25 > 0:17:30I would if someone fed me 50 onions and, with such industrial-sized portions
0:17:30 > 0:17:35and only domestic-sized pans, Becky has to cook her rabbit in two batches.
0:17:35 > 0:17:37I'm just trying to make sure that there's equal amounts
0:17:37 > 0:17:41of rabbit pieces and prunes in each one, so I'm just doing that.
0:17:41 > 0:17:43I think there's more carrot in this one.
0:17:43 > 0:17:46Each one...
0:17:46 > 0:17:49because you don't want to cut the kidneys too much, so we just...
0:17:51 > 0:17:53Ooooh, that's a lot of booze!
0:17:53 > 0:17:55This dish will have quite a kick!
0:17:55 > 0:17:57OK, so we're putting the lids on.
0:17:57 > 0:18:00That's everything in there, bouquet garnet, rabbit,
0:18:00 > 0:18:07all veg, bottle of wine, some prunes, lid on, give it a couple of hours and then it's a fingers-crossed meal.
0:18:07 > 0:18:09Just fingers-crossed that it comes out really nice.
0:18:09 > 0:18:14If they've never had rabbit, that's fine. They won't know what it tastes like.
0:18:14 > 0:18:17If the diners don't fancy casserole a la Watership Down,
0:18:17 > 0:18:21there's always the smoked fish pie, probably a few less onions in these.
0:18:21 > 0:18:25So, with the starters cleared away, how is that rabbit stew doing?
0:18:25 > 0:18:30The rabbit is all done, beautiful kind of falling off the bone rabbit.
0:18:30 > 0:18:34After my worry before, it's OK. Fish pies are out. They're just cooling a little bit to touch.
0:18:34 > 0:18:38- Are these definitely cooked all the way through? Have you checked?- Yeah.
0:18:38 > 0:18:44Becky is serving the rabbit with posh fondant potatoes, slow-cooked in butter.
0:18:44 > 0:18:47All delicious? Yes. Healthy?
0:18:47 > 0:18:51Not really. First up is the fish.
0:18:51 > 0:18:53- Fish pie?- Yes, please.
0:18:53 > 0:18:55Closely followed -
0:18:55 > 0:18:57Jason take note - by the rabbit stew.
0:18:57 > 0:19:00There might be the odd bone, but they're quite big, they're not little bones.
0:19:00 > 0:19:03- I've tried to pick some of them out. - Thank you very much.
0:19:03 > 0:19:08So they'll definitely be bones to pick with the rabbit, but what about the dish in general?
0:19:08 > 0:19:11A bit disappointed with the main, because I was quite looking forward
0:19:11 > 0:19:14to having the rabbit, but no flavour apart from onions.
0:19:14 > 0:19:17It might as well have been onion soup,
0:19:17 > 0:19:20that's what it tasted like. So, sorry!
0:19:24 > 0:19:27The rabbit was absolutely lovely, it fell off the bone,
0:19:27 > 0:19:31it was cooked really, really well and it had vegetables with it.
0:19:31 > 0:19:37The only small complaint I have is the potatoes weren't cooked quite enough.
0:19:37 > 0:19:40They were slightly hard and slightly cold.
0:19:40 > 0:19:46- And how about that smoky fish pie? - They've got yellow fish in this.
0:19:46 > 0:19:47Do you remember yellow fish?
0:19:50 > 0:19:56If I'm being really critical I'd say they could have put another, a different variation of fish
0:19:56 > 0:20:01in as well, because you've got the smokiness from the smoked haddock and it was really tasty,
0:20:01 > 0:20:04but maybe slightly overpowering, maybe it should have had a bit of
0:20:04 > 0:20:09balance with some salmon, some prawns in there, it would have made it
0:20:09 > 0:20:16a better balanced meal, but I'm being ultra-picky there, it was tasty.
0:20:16 > 0:20:21So, mixed reviews on mains but quite a lot of empty plates, and as her helpers clear them away,
0:20:21 > 0:20:25Becky takes the opportunity for a little industrial espionage.
0:20:25 > 0:20:28I'm just going to go down and have a look at Jason and see
0:20:28 > 0:20:31how they're doing, maybe see his panicked face,
0:20:31 > 0:20:34cos you can see straight into his kitchen. We can have a little look,
0:20:34 > 0:20:37if he's doing really badly.
0:20:44 > 0:20:47And then, we can let that rest.
0:20:47 > 0:20:48Right.
0:20:48 > 0:20:52He's got salmon on the side and he's looking at his watch every three seconds,
0:20:52 > 0:20:56or one second actually, so he must be a bit harangued. We've finished mains
0:20:56 > 0:21:00and they haven't even got their mains out. They've been here since half six.
0:21:00 > 0:21:04So, while Becky's diners take a breather after polishing off
0:21:04 > 0:21:08their mains, Jason's haven't even started theirs yet!
0:21:08 > 0:21:11Let's hope they'll be well worth the wait.
0:21:11 > 0:21:18His first choice is salmon with a new potato crust, vanilla pomme puree and asparagus.
0:21:18 > 0:21:26He'll also be cooking venison with sweet potato mash and a burgundy sauce with shallots.
0:21:26 > 0:21:30And, astoundingly, just like his starters, both dishes are being cooked to order.
0:21:30 > 0:21:32What could possibly go wrong?
0:21:32 > 0:21:35Apart from the things that already have.
0:21:35 > 0:21:39The main dishes are all about continuing the gourmet experience and the theme of the evening.
0:21:39 > 0:21:43Clearly, venison is the more expensive of our dishes,
0:21:43 > 0:21:46however, we're hoping it's going to provide a flavour sensation.
0:21:46 > 0:21:50These are luxurious classics, but it's a bit risky because you've got
0:21:50 > 0:21:53to cook both at the last second but if anyone can do it, Jason can.
0:21:53 > 0:21:55Aah, that's nice!
0:21:55 > 0:21:57Let's see if she's right.
0:21:57 > 0:22:01I need the potato to stay warm whilst I rinse the ricer.
0:22:05 > 0:22:09Well, why don't I do that while you're doing something else?
0:22:09 > 0:22:11I can do that, I can rice.
0:22:11 > 0:22:13But we've only got one ricing machine.
0:22:13 > 0:22:15But it's going to take ages.
0:22:15 > 0:22:20- Why can't I just do this while you're doing that? - Yeah, that's fine.
0:22:20 > 0:22:25- OK. Cassie, has everyone got a drink, everyone's fine?- Everybody's got a drink, everybody's fine.
0:22:25 > 0:22:27Everyone except Jason.
0:22:27 > 0:22:29Carmen, get him a drink!
0:22:35 > 0:22:40Rejecting all offers of help he ploughs on with the mains, topping
0:22:40 > 0:22:45off his salmon with slices of new potatoes, raw new potatoes that is!
0:22:45 > 0:22:48- So I'm going to cook the fish on the tray.- OK.
0:22:48 > 0:22:52I'm looking forward to it. It has to be pink, it must be pink. Looking forward to it.
0:22:52 > 0:22:55Let's hope it's on time.
0:22:55 > 0:22:56It's slowing down a little bit.
0:22:56 > 0:23:00Three diners have chosen salmon and seven have gone for venison.
0:23:00 > 0:23:05Let's also hope it's cooked, because with limited hob and pan space,
0:23:05 > 0:23:09Jason has to improvise and sear his salmon on a baking tray.
0:23:09 > 0:23:11Are they going in the oven now?
0:23:11 > 0:23:13- In a minute.- Great.
0:23:13 > 0:23:16They're a bit burnt there.
0:23:16 > 0:23:18Too much heat on this side, I think.
0:23:18 > 0:23:23Don't worry, Jason. The diners are so hungry they probably won't mind the burnt bits!
0:23:23 > 0:23:25- It's ten to nine.- Ten to nine...
0:23:25 > 0:23:30- So hopefully we'll be serving at... - About 15 minutes.
0:23:30 > 0:23:32- ..five past nine.- No, no.
0:23:33 > 0:23:36- 15 minutes?- It's going to be more like ten past.
0:23:36 > 0:23:39OK, so nine to five past nine, hopefully we'll be serving.
0:23:39 > 0:23:45Also, the most important thing is that the food is going to be really nice and I think people are prepared
0:23:45 > 0:23:52to wait an extra 10-15 minutes to get perfect food, and they seem like really nice people, they seem to be
0:23:52 > 0:23:57enjoying themselves so, you know, hey, just keep pouring the drink down them, that's what I say!
0:23:57 > 0:23:58We know, you've been saying it all night!
0:23:58 > 0:24:02I hope the wine doesn't run out before everyone's patience does.
0:24:02 > 0:24:06We are still waiting for our mains and we haven't met the host.
0:24:06 > 0:24:13We've met the two ladies but not the actual man who's cooking, which it would have been nice to meet him
0:24:13 > 0:24:18because I thought you met your host before you actually ate, but we haven't met him.
0:24:18 > 0:24:22It would just be nice to say, "Hi," even if he popped his head around
0:24:22 > 0:24:25the corner and said "Hi." Yeah, yeah, yeah.
0:24:25 > 0:24:28- "The food will be here soon," that will be good.- Good, but likely?
0:24:28 > 0:24:33I'll give it another couple of minutes before I flip them and then as soon as we flip them,
0:24:33 > 0:24:38we'll get the salmon in, because the salmon will take as long as the venison will take.
0:24:38 > 0:24:42I might give it a couple of minutes cos I want to take the venison off and rest it for a minute,
0:24:42 > 0:24:45so I'll just delay putting the salmon in by a minute or two.
0:24:45 > 0:24:47Oh, no, not another delay!
0:24:47 > 0:24:50I don't think the starving hordes can take much more.
0:24:50 > 0:24:52- It's nine...- 9:15.
0:24:52 > 0:24:559:15, so...
0:24:55 > 0:24:57three hours...
0:24:57 > 0:25:00- It was 8pm when we were waiting for our starters.- Was it 8pm?
0:25:00 > 0:25:03- Is there anything we can be doing? - No, not at the moment.
0:25:03 > 0:25:04- Are you sure? Stirring?- Yep.
0:25:07 > 0:25:11Jason lets the venison relax, while he gets out the three orders
0:25:11 > 0:25:14of salmon with new potato and charcoal topping.
0:25:14 > 0:25:16Remind me, three of the...
0:25:16 > 0:25:18Three salmon, seven venison.
0:25:18 > 0:25:22- OK.- Five, three and ten.
0:25:28 > 0:25:35But as Jason finally prepares to send out the salmon, Carmen flags up a small quality control issue.
0:25:35 > 0:25:39Wouldn't it have been better to substitute that middle one for that one?
0:25:39 > 0:25:40No, they're going.
0:25:40 > 0:25:43- OK, fine, it's just that that's burnt.- OK, fine, OK.
0:25:43 > 0:25:47I know what you're like about being a perfectionist, but at the end of the day...
0:25:47 > 0:25:50- Mum.- No, no, no, because if it goes out...- Fish slice, come on.
0:25:50 > 0:25:52- Fish slice.- Fish slice.
0:25:52 > 0:25:56If it goes out and it's not right, then, you know, and somebody says they don't like it because
0:25:56 > 0:25:59the potatoes are burnt, I'd send that back in a restaurant.
0:25:59 > 0:26:01- You're right, you're right. - So, I'm right.
0:26:01 > 0:26:04I would send it back.
0:26:04 > 0:26:09- OK, whatever.- Yeah! He shoots, he scores!
0:26:09 > 0:26:13I'll get those out and then whilst you're gone, I'll be plating the venison.
0:26:16 > 0:26:20So, more than an hour after the starter saw the light of day,
0:26:20 > 0:26:23the main courses start emerging from the kitchen.
0:26:25 > 0:26:28But this time, no-one stands on ceremony,
0:26:28 > 0:26:32they just grab their cutlery and get stuck in, in more ways than one.
0:26:32 > 0:26:34What's the sauce like?
0:26:34 > 0:26:36I can't taste the vanilla in it.
0:26:36 > 0:26:40Back in the kitchen, Jason is losing his cool, as well as his utensils.
0:26:40 > 0:26:43- What is it that you're looking for? - The big spoon I took off you before.
0:26:43 > 0:26:46The dessert spoon.
0:26:46 > 0:26:49- Jay, don't do that, you'll burn yourself. - I just had it in my hand.
0:26:49 > 0:26:53You might have just had it in your hand, but you've not got it now, but a spoon's a spoon.
0:26:53 > 0:26:58What would you know? A chef wouldn't really worry about that too much.
0:26:58 > 0:27:02So just get a spoon and just put it out. Come on, move!
0:27:02 > 0:27:05Right. My suggestion is, ladies, that the larger pieces
0:27:05 > 0:27:09go to the gentlemen, the smaller steaks go to the ladies, OK?
0:27:09 > 0:27:13Aah! An old-fashioned northern man.
0:27:13 > 0:27:18But, in the dining room, the man with the salmon has found something else to complain about.
0:27:18 > 0:27:22I was expecting it to be cooked and I don't think it is.
0:27:22 > 0:27:26It's quite crunchy. So, I don't really fancy it.
0:27:26 > 0:27:30I'm going to leave that, but the salmon is amazing, really nice.
0:27:30 > 0:27:34Well, that's the main thing and at long last, the venison appears.
0:27:36 > 0:27:40- Thank you.- Bon appetit, enjoy.
0:27:40 > 0:27:43Was it worth the wait?
0:27:43 > 0:27:45- Oooh!- Oh, dear!
0:27:45 > 0:27:48- She doesn't look too impressed! - What did you order yours as?
0:27:48 > 0:27:50Well done.
0:27:53 > 0:27:58No sooner do the dishes leave the kitchen then they begin coming back again.
0:27:58 > 0:28:00Can I have mine a bit more well done, please?
0:28:00 > 0:28:05- I'm sorry about that. - It's all right. Thank you.
0:28:07 > 0:28:10Sorry, it's cold. Thank you.
0:28:10 > 0:28:12Sorry, guys, do you need it more cooked?
0:28:12 > 0:28:13Sorry.
0:28:13 > 0:28:17- OK, right.- I think it was one of the girls that wanted it well done.
0:28:17 > 0:28:20I think she ended up getting a particularly rare one.
0:28:20 > 0:28:22Frying pan, please. Quickly.
0:28:22 > 0:28:25Just give it a quick swill-out.
0:28:25 > 0:28:30I asked for the Venetian, it was supposed to be medium to well-done
0:28:30 > 0:28:33- and I actually... Was that too loud? - LAUGHTER
0:28:35 > 0:28:39Venison! Venetian!
0:28:40 > 0:28:42I asked for the venison...
0:28:42 > 0:28:44SHE LAUGHS
0:28:45 > 0:28:48Shut up!
0:28:48 > 0:28:55I've asked for the venison medium to well done and it came in medium rare,
0:28:55 > 0:28:59so I just asked for it to be taken back to be cooked properly.
0:29:02 > 0:29:03That was wrong, weren't it!
0:29:03 > 0:29:06One of the diners... Typical of any restaurant is that
0:29:06 > 0:29:09sometimes the meat's not quite cooked for them, so that's fine.
0:29:09 > 0:29:12We'll just give it another minute or two.
0:29:15 > 0:29:19OK, right. Take the plate.
0:29:24 > 0:29:28Be careful, the plate's sizzling. I put it back in the oven
0:29:28 > 0:29:31while he was cooking your meat, so it might be hot.
0:29:41 > 0:29:47Actually, it hasn't, but if it had, it might have been much quicker.
0:29:52 > 0:29:55- No, no, no.- Sorry.
0:29:57 > 0:30:02So finally, everyone gets their main course cooked how they like it,
0:30:02 > 0:30:05but an hour and twenty minutes after the starters.
0:30:05 > 0:30:09The sweet potato was excellent, it was really nice, lots of butter in it
0:30:09 > 0:30:12and was nice and smooth, lots of flavour.
0:30:12 > 0:30:16I had the venison and I have to say it was fantastic.
0:30:16 > 0:30:20It was fantastically cooked, it was medium to exactly how I ordered it.
0:30:20 > 0:30:25All in all, it was an excellent main course.
0:30:25 > 0:30:29But behind closed doors, the verdicts are not so forgiving.
0:30:29 > 0:30:33It was obvious that they hadn't realised how long it was going to take to prepare
0:30:33 > 0:30:38the meals because I think both times we were waiting for about 40 minutes.
0:30:38 > 0:30:43- Yeah.- And so the general conversation around the table was, you know, "Where's the food?"
0:30:43 > 0:30:47You're prepared to wait for a long time for your food if
0:30:47 > 0:30:50it's come out and it's top quality, but like I say, it was a bit cold.
0:30:50 > 0:30:56It was just, by that point, I'd got so hungry that I didn't really want to send it back, so...
0:30:56 > 0:31:01Oh, dear! I just want to get in there and help poor Jason speed up,
0:31:01 > 0:31:03but he wants to do everything on his own.
0:31:03 > 0:31:09At least his diners are really enjoying the food when it finally arrives at the table.
0:31:09 > 0:31:14Meanwhile, Becky's rabbit stew and fish pie is getting mixed reactions,
0:31:14 > 0:31:18so, there's everything to play for as we head into desserts.
0:31:18 > 0:31:23Becky is creating new versions of two well-loved classics.
0:31:23 > 0:31:29There's either a rich treacle tart with pears served with clotted cream
0:31:29 > 0:31:37or a timeless favourite, homemade bakewell tart served with a shot of cherry milkshake on the side.
0:31:37 > 0:31:42I love making pastry. My mum taught me how to make pastry and I spent summers in France eating pastry,
0:31:42 > 0:31:46but these are two great classic British puds but with a modern twist.
0:31:46 > 0:31:50There's a milkshake shot with one and pear and ginger with the other, treacle tart.
0:31:50 > 0:31:53I'm aware she really likes her pastry-baking.
0:31:53 > 0:31:59Two tarts is no choice. However, I really do like the idea of the shot of milkshake, very gourmet.
0:31:59 > 0:32:03The pastry queen made her bakewell tart early in the day.
0:32:03 > 0:32:08Just as well, perhaps, because it meant the diners weren't put off by the sight of it.
0:32:08 > 0:32:10Nice and springy.
0:32:10 > 0:32:13But after a quick short back and sides...
0:32:13 > 0:32:17This is our home-made cherry jam, and then just like a kind of almond
0:32:17 > 0:32:20cake kind of thing in the middle and then just pastry.
0:32:20 > 0:32:22It worked out really well too, so I'm pleased.
0:32:22 > 0:32:27The treacle tart is made last-minute so it can be served piping hot straight from the oven.
0:32:27 > 0:32:30I hope the curse of the cook to order doesn't strike here!
0:32:30 > 0:32:32It looks disgusting, smells amazing.
0:32:32 > 0:32:35This treacle tart is like
0:32:35 > 0:32:37egg and syrup, basically.
0:32:37 > 0:32:40We're just going to pour that in here.
0:32:40 > 0:32:43Ooops, slop it over the edge just a little bit,
0:32:43 > 0:32:46yeah, like this, and it looks a bit weird.
0:32:46 > 0:32:49Isn't it supposed to be pear and treacle, Becky?
0:32:49 > 0:32:53Ow, it's hot! With oven gloves. Put it in the oven with oven gloves.
0:32:53 > 0:32:56Becky, you've forgotten something.
0:32:56 > 0:32:59It's a little bit weird-looking. Oooh, I haven't put the pears in!
0:32:59 > 0:33:02Pears!
0:33:02 > 0:33:06So what you do is put the pears in and then you put the treacle around it.
0:33:07 > 0:33:10Watch, watch, watch out. It's slipping, slipping, slipping.
0:33:10 > 0:33:12Oh! We have a falling...
0:33:20 > 0:33:23If you half-close your eyes,
0:33:23 > 0:33:26it's like a dessert version of Stonehenge.
0:33:31 > 0:33:35Then we cross our fingers and hope that it's done in time for everybody.
0:33:35 > 0:33:38If not, we drink the vodka.
0:33:38 > 0:33:44After what looks like slightly too long in the oven, the pear tart is ready to serve.
0:33:44 > 0:33:51Plating up the treacle tart and the cherry bakewell tart desserts.
0:33:51 > 0:33:55And with a shot of cherry milkshake, so is the bakewell.
0:33:57 > 0:33:59Is that a bakewell over here?
0:33:59 > 0:34:04- Yes, please.- There you go, with a shot of cherry milkshake.
0:34:04 > 0:34:06- Bakewell.- Thank you very much.
0:34:10 > 0:34:14- I don't like the milkshake, though. - Taste mine.
0:34:14 > 0:34:19I've got the bakewell tart.
0:34:19 > 0:34:22It's really nice. To be honest with you, it's a refreshing change
0:34:22 > 0:34:29to have it with a milkshake and it's really, really nice.
0:34:29 > 0:34:33It's nicer than having it with cream or ice cream.
0:34:33 > 0:34:36It's lovely, it really is nice.
0:34:38 > 0:34:42For dessert I had the cherry bakewell, which I thought was fantastic.
0:34:42 > 0:34:46It was really nice. I felt guilty leaving half of it. It wasn't because I didn't enjoy it,
0:34:46 > 0:34:49it was just that I was absolutely stuffed and I thought the flavours
0:34:49 > 0:34:54were great and I really liked the little twist with the milkshake, so I thoroughly enjoyed it.
0:34:54 > 0:34:56I had the pear tart.
0:34:56 > 0:35:00It was the sweetest thing I've had in a very long time.
0:35:00 > 0:35:04It was enjoyable, but a tad overdone.
0:35:04 > 0:35:07So, mostly thumbs-up for the tarts.
0:35:07 > 0:35:11Oh, what can Jason do to match that?
0:35:11 > 0:35:15For his desserts, Jason is making a chocolate pavlova
0:35:15 > 0:35:20with cream and vodka infused raspberries,
0:35:20 > 0:35:25and individual chocolate lava cake served hot with cream.
0:35:25 > 0:35:28And, you've guessed it, he's making the cakes to order.
0:35:28 > 0:35:31I don't know if I can bear to watch any more!
0:35:31 > 0:35:36The lava cake is all about a bowl of surprise and with the pavlova, I've only ever made it once before
0:35:36 > 0:35:40and then it took two attempts, so I'm hoping today it will be a bit more successful.
0:35:40 > 0:35:44They both sound really lovely, but they are dinner party classics.
0:35:44 > 0:35:46Maybe he's playing it a little bit safe.
0:35:46 > 0:35:49Well, if he is, it would be a first.
0:35:49 > 0:35:52He began the pavlova just after lunch, but made the error of adding
0:35:52 > 0:35:57the sugar before the egg whites were stiff peaks. We've all done it.
0:35:57 > 0:36:02I'm just a little worried that this is actually...
0:36:02 > 0:36:03not working.
0:36:05 > 0:36:08I'm not entirely convinced at this stage that it's...
0:36:08 > 0:36:11thickening properly and it's just not turning to...
0:36:13 > 0:36:19I think we're going to have to start again with the meringue base, so...
0:36:19 > 0:36:21the moment of truth...
0:36:21 > 0:36:25it's just too runny, unfortunately.
0:36:25 > 0:36:28It should be... It's just too liquefied.
0:36:37 > 0:36:43Take two, used up all the eggs, though he still needs some for his second dessert.
0:36:43 > 0:36:47We've sent out supplies for more eggs simply because we've got
0:36:47 > 0:36:53the chocolate lava cakes to make yet and just in case for whatever reason
0:36:53 > 0:36:57it doesn't work this time, then we might need some, but I'm sure we'll be fine.
0:37:02 > 0:37:05Now we can actually start to add the sugar, so I'm happy
0:37:05 > 0:37:07the consistency of the eggs this time is a lot better.
0:37:07 > 0:37:10So here goes.
0:37:17 > 0:37:21- Voila!- Success, second time around.
0:37:25 > 0:37:28And, after adding chocolate,
0:37:28 > 0:37:31spreading it on a baking sheet...
0:37:32 > 0:37:36..and going into a low oven until cooked,
0:37:36 > 0:37:43all it needed was whipped cream and vodka infused raspberries to complete the first dessert.
0:37:44 > 0:37:49Looking good so far, but the lava cakes could still make or break the night.
0:37:49 > 0:37:54Eggs and sugar are beaten together, melted dark chocolate is added along
0:37:54 > 0:37:59with flour and cocoa, and each cake is cooked to order in a ramekin.
0:38:01 > 0:38:05It's been a long, bumpy night for Jason, but can he win back some
0:38:05 > 0:38:10points with his desserts, starting with the pavlova?
0:38:10 > 0:38:14It's absolutely delicious, I can certainly recommend it.
0:38:14 > 0:38:15It's good.
0:38:18 > 0:38:23Finally, the chocolate lava cakes leave the kitchen and although it's
0:38:23 > 0:38:27- nearly closing time, no-one looks like leaving. - It melts in your mouth.
0:38:27 > 0:38:29It's delicious, isn't it?
0:38:31 > 0:38:36I've got the chocolate dessert and it's absolutely fantastic.
0:38:36 > 0:38:38Everybody loves a really chocolaty dessert!
0:38:40 > 0:38:44Even the fussiest diners are won over.
0:38:44 > 0:38:48We're having the chocolate lava cake and it's absolutely beautiful.
0:38:48 > 0:38:52So, at last Jason's produced a triumphant dish,
0:38:52 > 0:38:54but is it too little, too late?
0:38:54 > 0:38:57And at Becky's, will that onion-y rabbit
0:38:57 > 0:38:59have put paid to her chance of a profit?
0:39:01 > 0:39:07So, the dishes have all been served and consumed, and now it's decision time.
0:39:07 > 0:39:12The diners have to decide how much they think their evening is worth,
0:39:12 > 0:39:15so our cooks' fortunes are entirely in their diners' hands.
0:39:15 > 0:39:20Becky spent £149 on her menu of traditional dishes
0:39:20 > 0:39:25with a chic twist, so to break even, the guests must leave an average
0:39:25 > 0:39:29of nearly £15, but what do they think of their meal?
0:39:31 > 0:39:35I really enjoyed it, but I was just a bit disappointed with the wait for the food.
0:39:35 > 0:39:39I think they need to brush up a bit on their cookery skills, but lovely people, tried really hard,
0:39:39 > 0:39:43but maybe need to concentrate a little bit on the basics.
0:39:43 > 0:39:48I really enjoyed it, had the rabbit even though the kids will find out and tell me off.
0:39:48 > 0:39:52Everything was lovely and, yeah, I've had a great time.
0:39:52 > 0:39:57- Oh!- Do you want some wine? - Can I have the whole bottle?
0:39:57 > 0:40:01Jason spent £159 on his high class cuisine,
0:40:01 > 0:40:06so to break even, his guests must leave £16 each,
0:40:06 > 0:40:08but will those delays between courses
0:40:08 > 0:40:11make the diners reluctant to open their wallets?
0:40:13 > 0:40:17I thought the company, the hosting was very good.
0:40:17 > 0:40:22The meal was flavoursome, but a little bit cool for the main and the starter.
0:40:22 > 0:40:25The dessert was absolutely beautiful.
0:40:25 > 0:40:30The starter wasn't to my liking and the meat I had to send back,
0:40:30 > 0:40:34but overall a very good night. I really enjoyed it.
0:40:34 > 0:40:36All the people were really nice.
0:40:36 > 0:40:39I would do it again. I'd have to really think about how
0:40:39 > 0:40:44I was going to do it all, because it was very hard work, very hard.
0:40:48 > 0:40:53Becky, Jason, I was totally exhausted after watching you both.
0:40:53 > 0:40:55What a night!
0:40:55 > 0:41:00Now, Jason, you were very particular about how you cook and your presentation.
0:41:00 > 0:41:03- Tell me why you wouldn't take any help?- It's difficult.
0:41:03 > 0:41:09When you know how you want to plate things, how you want things to look, you feel that you should just get on
0:41:09 > 0:41:14and not ask for any help, really, but I think by the end of it, I was just like my head was going
0:41:14 > 0:41:18to explode, because there was just so much to remember, so...
0:41:18 > 0:41:20I did wonder whether anybody was actually going to get fed!
0:41:20 > 0:41:22THEY LAUGH
0:41:22 > 0:41:25- You're very particular.- Yes.
0:41:25 > 0:41:27- You only do things your way. - Afraid so.
0:41:27 > 0:41:30I wanted to jump into that television and help you chop, steam.
0:41:30 > 0:41:33- I think Carmen did at one point as well!- Yes!
0:41:33 > 0:41:35Now, let's pause on Carmen a bit.
0:41:35 > 0:41:38- The most patient woman in the whole world.- Absolutely.
0:41:38 > 0:41:39When you watch it back, you're not going to believe it.
0:41:39 > 0:41:43- She asked you about a thousand times whether you could do with any help. - I know.
0:41:43 > 0:41:45Tell me why you kept saying no?
0:41:45 > 0:41:47It's difficult. When...
0:41:47 > 0:41:49I think by the end of it I was just glad it was over.
0:41:49 > 0:41:52What was your favourite part of the night?
0:41:52 > 0:41:56I think actually doing the desserts because they were relatively easy
0:41:56 > 0:42:01to do but more importantly it was the end of the night.
0:42:01 > 0:42:03Oh, it's that end of the night moment.
0:42:03 > 0:42:06I did go, "Oh, my God, I can relax a bit and I can go and get a drink.
0:42:06 > 0:42:09"I can actually have something to eat now!"
0:42:09 > 0:42:16- And Becky, my hat off to you that you pulled it all off in that very small space.- Tiny space, yes.
0:42:16 > 0:42:19And you were obviously completely different from Jason in that you
0:42:19 > 0:42:23prepared a lot of stuff before, and that really paid off for you.
0:42:23 > 0:42:24Yeah. I think that was the key.
0:42:24 > 0:42:30That was what I was doing when I was planning the menu, because my mother always drills into me, "Don't do
0:42:30 > 0:42:34"two hot things, make something in advance," so I thought if I make everything in advance and I
0:42:34 > 0:42:39- just have to maybe do the vegetables, it would work out, and hopefully it did.- Would you do it again?
0:42:39 > 0:42:44I'd like to do it again. I think I would do a set menu and I would be a bit more organised.
0:42:44 > 0:42:47I'd make everything in advance, but I'd definitely do it again.
0:42:47 > 0:42:52- It would be good fun! - So I suppose you'd both like to know whether you made any profit at all?
0:42:52 > 0:42:54- It would be nice.- OK.
0:42:54 > 0:42:58Right, Jason, you spent £159.
0:42:58 > 0:43:01Your diners donated...
0:43:01 > 0:43:06£162, which means you made a profit of £3.
0:43:06 > 0:43:09- And you shall have it, Jason! There you go.- Thank you.
0:43:09 > 0:43:13And...Becky. Do you want to know?
0:43:13 > 0:43:16No, I think I've done disastrously!
0:43:16 > 0:43:20- OK. You spent £149...- Right.
0:43:20 > 0:43:23And...your diners donated £197!
0:43:23 > 0:43:27- No way!- Yeah, which means you've got a profit of 48 quid. Here you go!
0:43:27 > 0:43:29Jason, we will have a drink with this!
0:43:29 > 0:43:34Listen, I think you were both great, two fabulous cooks,
0:43:34 > 0:43:36so thank you very much,
0:43:36 > 0:43:40and thank you and I'll see you next time on Instant Restaurant.
0:43:43 > 0:43:45Subtitles by Red Bee Media Ltd
0:43:45 > 0:43:48E-mail subtitling@bbc.co.uk