0:00:02 > 0:00:06Two amateur cooks are converting their homes into restaurants.
0:00:06 > 0:00:09It's dawned on me today that I am in a bit over my head.
0:00:09 > 0:00:16- If I see another egg white, I'll explode!- They've been given just one day and a budget of up to £200.
0:00:16 > 0:00:1920 strangers will be judging the results.
0:00:19 > 0:00:24It'll be entirely up to them to decide how much or how little they pay.
0:00:24 > 0:00:30- That has been an absolute delight for my taste buds.- I really didn't enjoy my main meal at all.
0:00:30 > 0:00:36So can the cooks deliver the goods and will either of them make any money?
0:00:39 > 0:00:42Hello and welcome to Instant Restaurant
0:00:42 > 0:00:44where we challenge two cooks
0:00:44 > 0:00:47to create the perfect restaurant experience.
0:00:47 > 0:00:52Their guests will then decide how much they think it's worth,
0:00:52 > 0:00:55so can either of our cooks make a profit?
0:00:55 > 0:00:59Kung-fu fan Angela Athienides is a 29-year-old print manager
0:00:59 > 0:01:02who is just crazy about food.
0:01:02 > 0:01:05She is a Greek-South African who married a Welshman
0:01:05 > 0:01:09and has only recently moved to the outskirts of Bristol.
0:01:09 > 0:01:12We've lived here for two years.
0:01:12 > 0:01:14In my spare time, I do kung fu
0:01:14 > 0:01:17and I'm just passionate about cooking.
0:01:17 > 0:01:22My family is Greek, so we follow all the Greek traditions,
0:01:22 > 0:01:24the food, the culture, the language,
0:01:24 > 0:01:30but on the other hand, I'm South African, so I've got this balance of two different nationalities.
0:01:30 > 0:01:34It's not going to be fine dining,
0:01:34 > 0:01:38extravagant, presented with every detail.
0:01:38 > 0:01:42It's going to be basic food, but really tasty.
0:01:42 > 0:01:46Her rival is 42-year-old Sarah Hughes, also from Bristol,
0:01:46 > 0:01:52who discovered a passion for cooking after quitting her high-flying job as a company secretary.
0:01:52 > 0:01:58I had to give up work because of ill health five years ago. I looked inside myself and found cooking.
0:01:58 > 0:02:01The concept is fine dining, English with a French twist.
0:02:01 > 0:02:08Not how I planned it, but it worked out that way and the flavours of all the dishes marry together very well.
0:02:08 > 0:02:12My friends know how much I love to feed people. It feeds the soul.
0:02:12 > 0:02:16But this challenge is about much more than just tantalising food.
0:02:16 > 0:02:20With the assistance of two helpers at any one time,
0:02:20 > 0:02:23each cook must transform their homes into restaurants,
0:02:23 > 0:02:28creating just the right ambience to whet the diners' appetites and their wallets.
0:02:28 > 0:02:34Angela is sticking to what she knows best by going for an authentic Greek taverna.
0:02:34 > 0:02:40The atmosphere will be quite rustic, as if you were in a village on a Greek island.
0:02:40 > 0:02:44A lot of plants, a lot of lemons, olive oil, old bottles,
0:02:44 > 0:02:49herbs, a lot of candles, but with quite a contemporary feel at the same time.
0:02:49 > 0:02:52Helping her with her Greek island is cousin Nula.
0:02:52 > 0:02:55Delicious, creamy chocolate mousse.
0:02:55 > 0:02:59- World-famous.- World-famous Maria's chocolate mousse.
0:02:59 > 0:03:05I think Angela's pretty relaxed. She might get a bit flustered, but we'll try and help as much as we can.
0:03:05 > 0:03:07And friend Tammy.
0:03:07 > 0:03:14I hope everyone will enjoy it. I have faith in Ange and her cooking. I think we'll do well.
0:03:14 > 0:03:21- This one doesn't look as green and full. Shall we swap those pots with these?- Yeah.- Do you think?- Hmm.- Yes.
0:03:21 > 0:03:26Sarah's supper house at her Bristol home is all done by the book, a very old book.
0:03:26 > 0:03:32- This is how well-used it is. "Cutlery, hints on, to lay, 663." There you go.- Brilliant.
0:03:32 > 0:03:36Sarah's friend Olivia will be in charge of front of house.
0:03:36 > 0:03:40"All silver should be placed half an inch from the edge of the table
0:03:40 > 0:03:45"and each piece should be equidistant from the other."
0:03:46 > 0:03:49So I won't be sacked just yet.
0:03:49 > 0:03:51No mistakes then, please, Olivia.
0:03:51 > 0:03:57Sarah likes things just so and to help her pull it off, Mum Jane is on morning duty.
0:03:57 > 0:04:00Sarah will cope very well with the challenge.
0:04:00 > 0:04:03She seems to enjoy a challenge.
0:04:03 > 0:04:09And she is clearly counting on Dad Bruce as he'll be her right-hand man for the whole ordeal.
0:04:09 > 0:04:13She's going to cope absolutely fantastically.
0:04:13 > 0:04:17She's calm, cool and collected. Very, at the moment.
0:04:17 > 0:04:23But in her extensive home, where has she decided to put her diners? Oh, in the hallway!
0:04:23 > 0:04:28I want to create a nice ambience in here where it's not too quiet.
0:04:28 > 0:04:33I can't bear that. So hopefully it will be quite a convivial atmosphere, quite jolly.
0:04:33 > 0:04:35I hope it's not draughty.
0:04:37 > 0:04:41Both cooks have been given an allowance of up to £200.
0:04:41 > 0:04:46Angela has decided she needed just over £114 for her Greek taverna,
0:04:46 > 0:04:50so she must take just over £11 a head to break even.
0:04:50 > 0:04:53Sarah has asked for a frugal £86,
0:04:53 > 0:04:57so she needs nearly £9 a head to nudge into profit.
0:04:59 > 0:05:05I've managed to use stuff in the garden. I've shopped around to try and get the best deal I can.
0:05:05 > 0:05:08Her best bargain - my marrows!
0:05:08 > 0:05:11- They were free!- Good old Dad!
0:05:11 > 0:05:17So it's the battle of the Greek island taverna versus classic fine dining on a budget.
0:05:17 > 0:05:21Each cook will be judged by ten hungry strangers.
0:05:21 > 0:05:24They're young. We'll be all right.
0:05:24 > 0:05:27They all live nearby and are from different walks of life,
0:05:27 > 0:05:33but they're all ready to tuck into some good food and then decide what it's worth.
0:05:33 > 0:05:39And if they don't like what either Angela or Sarah serve up, our cooks could be heading for a loss.
0:05:39 > 0:05:44Over at Angela's, as her guests arrive, her confidence departs.
0:05:44 > 0:05:48All of a sudden, it's a bit nerve-wracking.
0:05:48 > 0:05:51The nervous giggle!
0:05:51 > 0:05:54Welcome to our Greek taverna.
0:05:54 > 0:05:59- That's nice, very nice.- Gorgeous. - They've done it really nice.
0:05:59 > 0:06:04The features with the grapes were really nice, so a good atmosphere.
0:06:04 > 0:06:07The table decoration is lovely and very authentic.
0:06:07 > 0:06:11They've made a real effort. It's beautiful. Beautiful, beautiful.
0:06:11 > 0:06:16It's just a shame that a Greek restaurant doesn't look like this!
0:06:16 > 0:06:20- First impressions seem pretty good. - I'm quite excited now.
0:06:20 > 0:06:24But what will Sarah's diners make of her neatly regimented restaurant?
0:06:27 > 0:06:31I thought it looked very posh. The table linens were very nice
0:06:31 > 0:06:37and all of the different table settings and the forks and knives looked very, very fancy.
0:06:37 > 0:06:43Well, doing it by the book has paid off then, but what do they make of being in the hall?
0:06:43 > 0:06:47It was strange everyone sitting in someone's vestibule, as you said!
0:06:47 > 0:06:52A nice hallway at that, but yeah, we're in somebody's hallway.
0:06:52 > 0:06:58Much as the tables were dressed with tablecloths and there were roses and all sorts of things,
0:06:58 > 0:07:04it was still somebody's hallway with four doors leading off into rooms that we couldn't see
0:07:04 > 0:07:06and it was a bit uncomfortable.
0:07:06 > 0:07:12They're not shy in coming forward! So much so, they've already given Olivia the jitters!
0:07:12 > 0:07:17I'm slightly wondering what I've let myself in for, having met the slightly scary diners,
0:07:17 > 0:07:23but I'm sure it'll all be fine and Sarah has it all under control, I can see.
0:07:23 > 0:07:26She's absolutely fine, look, and it's going to be beautiful.
0:07:29 > 0:07:35I think it looks rather cosy, but playing it by the book might not have done it for Sarah.
0:07:35 > 0:07:40Angela's diners love her Greek taverna, so she's off to a great start.
0:07:40 > 0:07:44And I love those girls' white outfits,
0:07:44 > 0:07:48but now it's all about the menus, so time for starters.
0:07:48 > 0:07:54For her starters, Angela is serving a traditional Greek meze of spinach filo parcels,
0:07:54 > 0:07:59meatballs with tzatziki and grilled halloumi with lemon and mint dressing.
0:08:00 > 0:08:04The meze snacks are something I've grown up with all my life.
0:08:04 > 0:08:10I wanted to offer the guests a selection, so I'm offering them a platter of different types,
0:08:10 > 0:08:14keeping it very rustic and bringing that village feel into the city.
0:08:14 > 0:08:20I think meze is a great choice for a starter because the diners have got such a selection to choose from,
0:08:20 > 0:08:23but I would say it was quite a lot of work.
0:08:23 > 0:08:27Hopefully, many hands will make light of it.
0:08:27 > 0:08:31Just after lunchtime, Nula was busy preparing the mini-meatballs.
0:08:31 > 0:08:34Those are looking perfect. Very good.
0:08:34 > 0:08:37A mix of lean mince, breadcrumbs and herbs.
0:08:37 > 0:08:40- Ready to take out? - Ready to take out.
0:08:40 > 0:08:43Angela got stuck into the filo pastry,
0:08:43 > 0:08:47ready to be filled with spinach and onion and coated with egg.
0:08:47 > 0:08:54You can put a bit of feta in there, but because there was so much feta throughout the rest of the menu,
0:08:54 > 0:08:57I've just kept them as spinach,
0:08:57 > 0:08:59wrapping the little filo,
0:08:59 > 0:09:02buttering it
0:09:02 > 0:09:05and then we'll bake them.
0:09:07 > 0:09:11Next, finely chopped cucumber and lots of yogurt for the tzatziki
0:09:11 > 0:09:14with a bit of Grecian know-how.
0:09:16 > 0:09:21The tip for this is really to squeeze out the cucumber once it's grated,
0:09:21 > 0:09:26so that you don't land up with too much liquid in your dip.
0:09:26 > 0:09:28That is the consistency you want.
0:09:30 > 0:09:34As Angela griddles the halloumi to complete the meze,
0:09:34 > 0:09:37Nula is selling the menu in the restaurant.
0:09:37 > 0:09:42I'll bring your attention to our beautiful menu and explain what we have on offer.
0:09:42 > 0:09:47To start is a selection of mezedes which you don't need to order.
0:09:47 > 0:09:51You'll get the whole selection on the table for everyone to share.
0:09:51 > 0:09:54The ambience was lovely.
0:09:54 > 0:09:58Very relaxed, very friendly and the two waitresses are lovely.
0:09:58 > 0:10:03Now we'll bring our three mezedes for you. OK? Thank you.
0:10:05 > 0:10:10- Let's go.- Looking good, but will they tickle the taste buds?
0:10:10 > 0:10:12Filo parcels stuffed with spinach.
0:10:13 > 0:10:18I think overall the starters were just spot-on.
0:10:18 > 0:10:22Greek and not too filling, but really fresh and well cooked.
0:10:22 > 0:10:29The spinach parcels, they didn't really have that much flavour, so I wasn't too keen on those.
0:10:29 > 0:10:33The meatballs didn't do it for me. They were a little bit dry.
0:10:33 > 0:10:39It was a good idea to have the dip because they were pretty dry.
0:10:39 > 0:10:44I enjoyed having a mix of different things. I wouldn't have chosen it myself normally.
0:10:44 > 0:10:49Mixed reviews for the food, but at least the girls got top marks.
0:10:49 > 0:10:51From themselves.
0:10:51 > 0:10:55The hostessing skills have been brilliant. Really good.
0:10:55 > 0:10:58You're supposed to be spying on what they're saying.
0:10:58 > 0:11:03So what has Sarah got lined up to tempt her diners?
0:11:03 > 0:11:09For her starters, she's serving a marrow and white onion vichyssoise with thyme and cheese scones
0:11:09 > 0:11:14or a blue cheese, chorizo and spinach tart.
0:11:14 > 0:11:16I've chosen the soup today
0:11:16 > 0:11:20because I want to use up the good old British marrow.
0:11:20 > 0:11:23I'm fed up of it being ignored in supermarkets by people.
0:11:23 > 0:11:26It's as tasty as pumpkin.
0:11:26 > 0:11:30And also the tart is inspired by my husband
0:11:30 > 0:11:33who saw it in a local deli, tasted it
0:11:33 > 0:11:39and I've been practising it ever since to get the taste right and it's spot-on now.
0:11:39 > 0:11:41It looks like a good balance,
0:11:41 > 0:11:45although the tart might have a bit too many flavours going on there.
0:11:45 > 0:11:48It could be a bit of an acquired taste.
0:11:48 > 0:11:52Well, let's see if Sarah's diners acquire it.
0:11:52 > 0:11:55Sarah isn't leaving anything to chance
0:11:55 > 0:12:00with a daunting, military-style schedule of just what needs doing when.
0:12:00 > 0:12:04My father and I sat down and worked out every single recipe.
0:12:04 > 0:12:10We started from the end when we would be serving the guests and worked back to the beginning.
0:12:10 > 0:12:16I'm not sure we'll follow it exactly, but it's something to fall back on if we get into a panic.
0:12:16 > 0:12:20First up, soup at 11 o'clock sharp.
0:12:20 > 0:12:22It's a very creamy white soup,
0:12:22 > 0:12:26based on the leek and potato vichyssoise,
0:12:26 > 0:12:31but adding marrow instead of... with the potato to make it more creamy.
0:12:31 > 0:12:34As Sarah gently fries the onions,
0:12:34 > 0:12:40Dad focuses on the marrows, raised and now steadily chopped by his own fair hand.
0:12:40 > 0:12:45I wouldn't have had anyone else chopping than my father. He's brilliant in the kitchen.
0:12:45 > 0:12:49- He and I work very well together. - And he looks very happy.
0:12:49 > 0:12:51I'm the chopper.
0:12:51 > 0:12:55I've always had a love of chopping up things small.
0:12:55 > 0:12:59Keep going, Bruce. There's loads to do.
0:12:59 > 0:13:02And Sarah's feeling super-confident about her soup.
0:13:02 > 0:13:08Most people have been really complimentary of it. And my husband is a real fan as well.
0:13:08 > 0:13:13That's always a compliment. Happy tummy, happy husband, as they say.
0:13:13 > 0:13:17Let's hope it's happy tummies for happy diners too.
0:13:17 > 0:13:22The marrows and onions are whizzed up with cooked potatoes and stock before seasoning.
0:13:22 > 0:13:27I'm just going to go and whizz this up in the liquidiser.
0:13:27 > 0:13:34- See what you think. It's that pepper element. I don't want it to be too strong.- That's absolutely delicious.
0:13:34 > 0:13:37I'm smiling. I'm happy with my soup!
0:13:37 > 0:13:44But for much longer, Sarah? A quick review of that meticulous timetable reveals bad news.
0:13:44 > 0:13:50"Make separate elements of tart - pastry and filling separately - chopping, etcetera."
0:13:50 > 0:13:55- It's five past eleven. We're behind on that.- You're behind, aren't you?
0:13:55 > 0:14:00Oh, dear! But there's no hurrying Bruce who's going at his own steady pace.
0:14:00 > 0:14:03My chopped onions are renowned.
0:14:03 > 0:14:06In the village, I used to make a lot of chutney.
0:14:06 > 0:14:11It was always very fine. I didn't use a food processor. I cut everything up by hand.
0:14:11 > 0:14:14I could do with him in my kitchen!
0:14:14 > 0:14:18We can do it a little bit quicker than that.
0:14:18 > 0:14:24I can't do it as fast as a lot of the professional chefs, but I can do it quite small.
0:14:24 > 0:14:26You stick to your guns, Bruce!
0:14:26 > 0:14:30Mum's in charge of the pastry bases for the second starter -
0:14:30 > 0:14:35blue cheese, chorizo and walnut tarts with a bit of cayenne to give it a kick.
0:14:35 > 0:14:40It's based on a quiche lorraine type of mix, but with my own take on it.
0:14:40 > 0:14:44It's a very reasonably priced dish for using up leftovers.
0:14:44 > 0:14:49I'm using a more expensive cheese today, but if you used a more reasonable cheese,
0:14:49 > 0:14:52you could get it under £1 a person, 50p, 75p,
0:14:52 > 0:14:55so I'm really pleased with that.
0:14:55 > 0:14:59Back on track, the Queen of Thrift and her right-hand man
0:14:59 > 0:15:05are nearly ready to serve those scary diners next door, so how is the menu going down?
0:15:06 > 0:15:13I think I was expecting the menu to be more like home-cooked food, but this is all really fancy.
0:15:13 > 0:15:15Very surprised and very pleased.
0:15:15 > 0:15:20Good start, chaps. Let's get those starters out.
0:15:20 > 0:15:24I've got one tart and one soup just for the people by the door.
0:15:24 > 0:15:29- I'm feeling under pressure because I've got a spot on the side of the dish.- Bruce!
0:15:29 > 0:15:33I want to get them done. I don't want anything to ruin the moment.
0:15:33 > 0:15:37You get those done. Let's get the door open for you.
0:15:39 > 0:15:43- SHE SIGHS - Oh, boy!
0:15:43 > 0:15:49Oh, boy, indeed, because with service only just started, there's already a complaint.
0:15:51 > 0:15:55- Are you thirsty? - She said the water tastes like TCP.
0:15:55 > 0:16:00- What's the matter? - She said the water tastes like TCP. It tastes all right to me.
0:16:00 > 0:16:05- It's because it's filtered. We'll give her tap water and stick some ice in it.- OK.
0:16:05 > 0:16:12Blimey! If they're picky about the flavour of the water, what are they going to make of the food?
0:16:12 > 0:16:15Well, I guess we're about to find out.
0:16:17 > 0:16:20Well, for starters, I had the soup.
0:16:20 > 0:16:26I had to ask what it was because it's something beginning with "V" that I can't even pronounce.
0:16:26 > 0:16:31I had the soup which I didn't realise was soup,
0:16:31 > 0:16:35but I was pleasantly surprised and it was really very nice.
0:16:35 > 0:16:38I didn't actually like it that much.
0:16:38 > 0:16:45I mean, it was fine. It was just maybe a little bit bland, a bit like a potato soup possibly.
0:16:45 > 0:16:49But the scone things were really nice, so that was a plus.
0:16:49 > 0:16:55Glad about that, but what about the cheese and chorizo tarts?
0:16:55 > 0:16:57Very light.
0:16:57 > 0:16:59Very tasty.
0:16:59 > 0:17:05I was pleased with the starter. I would have paid good money for that in a restaurant. That was good.
0:17:05 > 0:17:10It was very much like going round to somebody's house and having a meal.
0:17:10 > 0:17:16And you'd be really happy. If you came to my house and had that, you'd be like, "Michelle's a great cook!"
0:17:16 > 0:17:23- I'd be surprised that you went to that effort and made your own tart! - The pastry was lovely.- Yes.
0:17:23 > 0:17:28- Home-made pastry. You could tell that straight away. - Yeah, I was quite pleased.
0:17:32 > 0:17:37Mixed reviews for Sarah and neither of our cooks are blazing a trail yet,
0:17:37 > 0:17:41but there's a long way to go and anything could happen,
0:17:41 > 0:17:46so there's everything to play for as we head into the main course.
0:17:46 > 0:17:52At her Greek taverna, Angela is offering slow-cooked leg of lamb, infused with lemon and oregano,
0:17:52 > 0:17:56served with roasted potatoes and fresh beans,
0:17:56 > 0:18:00or free-range chicken stuffed with thyme and ricotta,
0:18:00 > 0:18:04served on a crispy Greek salad, topped with a creamy feta sauce.
0:18:04 > 0:18:11My mains are simply family favourites and every time I cook them, they always go down well.
0:18:11 > 0:18:16If I was eating in this restaurant, I would find the chicken a little too heavy for me.
0:18:16 > 0:18:20But the slow-cooked lamb is my favourite Greek dish.
0:18:20 > 0:18:24Early afternoon and Angela was getting the lamb ready.
0:18:24 > 0:18:27I'm just going to get some garlic inside.
0:18:28 > 0:18:30I'll keep it very simple -
0:18:30 > 0:18:36a bit of salt and some oregano from the village where my mum comes from.
0:18:36 > 0:18:41They go and pick it fresh and she always sends me packets and packets of it.
0:18:41 > 0:18:45I'm just going to pop these in for some flavour.
0:18:45 > 0:18:49They should know that Greeks like their garlic.
0:18:49 > 0:18:54Let's hope so. The lamb is then left to do its own thing for five long hours in the oven.
0:18:54 > 0:18:59Her second main course is another Greek-inspired dish -
0:18:59 > 0:19:02chicken breasts in a creamy feta cheese sauce.
0:19:02 > 0:19:07I'm going to stuff it under the skin which will just become a pocket of flavour.
0:19:07 > 0:19:14The ricotta was mixed with olive oil, thyme and lemon juice which should keep the chicken moist,
0:19:14 > 0:19:17then a quick sprinkling of South African spices.
0:19:17 > 0:19:21This one is "Portuguese chicken". It gives it such a nice flavour.
0:19:21 > 0:19:28When it comes out, it will be all crispy. It is just exquisite... if it comes out right.
0:19:28 > 0:19:31Oh, do I detect a little doubt creeping in?
0:19:31 > 0:19:36It hasn't really dawned on me until today that I am in a bit over my head.
0:19:36 > 0:19:40When it comes to the rush and getting things out on time,
0:19:40 > 0:19:43that's when I'll question why I went ahead with this,
0:19:43 > 0:19:50- but hopefully, we won't have any of that and it'll be what I hoped it would be.- That's the spirit, Angela!
0:19:50 > 0:19:54How's the lamb after its marathon in the oven?
0:19:54 > 0:19:56Get a glimpse of this.
0:19:56 > 0:20:00Pleased, pleased, pleased with the lamb!
0:20:02 > 0:20:05That is so tender.
0:20:05 > 0:20:07Wow!
0:20:07 > 0:20:11Hmm, that looks good! I hope there's lots of orders for it.
0:20:11 > 0:20:15- Four chicken, two lamb. - Nula, you need to sell the lamb.
0:20:15 > 0:20:19They don't know what they're missing out on.
0:20:19 > 0:20:25- It's been roasting all day with potatoes, sweet potato... - That's what I'm having.
0:20:25 > 0:20:29- So have they gone for it? - Two lamb and two chicken.
0:20:29 > 0:20:33Good work, Nula. So will these be money-spinners?
0:20:33 > 0:20:35Wow, look at that!
0:20:35 > 0:20:39- There we are.- Brilliant. - Enjoy.- That looks lovely.
0:20:39 > 0:20:44Lots of appreciative noises about how it looks, but what about the taste?
0:20:44 > 0:20:49The lamb was cooked really well. It was a beautiful piece of meat.
0:20:49 > 0:20:54It's quite nice to get potatoes that are not hard in the middle.
0:20:54 > 0:20:56That is absolutely stunning.
0:20:56 > 0:21:00Have you tried the sweet potatoes underneath? They are fantastic.
0:21:00 > 0:21:04- I like sweet potatoes roasted. - Nice?- Hmm!
0:21:04 > 0:21:09If I could cook lamb like that, I would eat it every Sunday. It was lovely.
0:21:09 > 0:21:12That was an absolute delight for my taste buds.
0:21:12 > 0:21:16Looks like those five long hours in the oven did the trick,
0:21:16 > 0:21:20but what about the chicken with garlic and feta sauce?
0:21:20 > 0:21:23The chicken was too salty, the skin wasn't crispy.
0:21:23 > 0:21:27It was supposed to come with a Greek salad and it wasn't Greek in any way.
0:21:27 > 0:21:30It was just tomatoes, radish and lettuce.
0:21:30 > 0:21:36I felt the chicken was a little bit dry. I'm not sure about the chicken and the cheese.
0:21:36 > 0:21:40I enjoyed it for a few mouthfuls, but after that, it was a bit bland.
0:21:40 > 0:21:45If only more had ordered the lamb, Angela would be quids in.
0:21:45 > 0:21:50- Hmm! My other half would have died for that. - It's really moist, isn't it?
0:21:50 > 0:21:54- Very nice indeed. - Oh, this is gorgeous!
0:21:54 > 0:21:59The ladies have ordered the chicken, but they want to taste the lamb.
0:21:59 > 0:22:05- I don't think they'll get it from the others. Can you give them a bit of lamb?- Did they ask for that?
0:22:05 > 0:22:07No, but I think as a house gesture.
0:22:07 > 0:22:11- Are you trying to score points, Nula?- Yeah.
0:22:11 > 0:22:16I've been to a restaurant before where we were in a similar situation, a Greek restaurant.
0:22:16 > 0:22:20They just brought us a full portion of the lamb on the house.
0:22:20 > 0:22:27I know how much we appreciated it, so I think it's only right... We've got so much left over.
0:22:27 > 0:22:30I don't think it's cheating.
0:22:30 > 0:22:33I just worry about what the other people might say.
0:22:35 > 0:22:38Oh, we have a dilemma.
0:22:39 > 0:22:46All right, it's your call, but I think they would really appreciate a taster of lamb.
0:22:46 > 0:22:50It is getting cold and I think we'd better make a decision.
0:22:50 > 0:22:54OK, why don't we do like three slices on each table
0:22:54 > 0:22:57and just say, "For those of you who didn't..."?
0:22:57 > 0:23:01- No, because then we have to do the chicken.- Yeah, you're right.
0:23:01 > 0:23:04Let's leave it. No, we'll leave it.
0:23:05 > 0:23:07Executive decision.
0:23:07 > 0:23:13Oh, Angela, it was such a good idea of Nula's! Ah, well, too late now. Just hope you don't regret it!
0:23:13 > 0:23:17So can Sarah fare any better at her supper house?
0:23:17 > 0:23:24For her mains, there's seafood bake au gratin with pommes Anna and tossed seasonal salad.
0:23:26 > 0:23:32Or pan-fried duck breasts with damson sauce, pommes Anna and seasonal vegetables.
0:23:32 > 0:23:38I absolutely love damsons and wanted to serve something with them that would complement their flavour
0:23:38 > 0:23:40and duck breast is perfect for that.
0:23:40 > 0:23:44The seafood bake is an absolute favourite of mine.
0:23:44 > 0:23:49I served it for a friend for her birthday and it was the best meal she'd ever tasted.
0:23:49 > 0:23:55They both look delicious, but I would be nervous with the duck, making sure it was cooked perfectly.
0:23:55 > 0:23:59So would I, but first Sarah is starting her favourite seafood bake.
0:23:59 > 0:24:04Now, fish can be pretty pricey, but Sarah is a canny shopper.
0:24:04 > 0:24:10I buy my seafood and my fish from a local Chinese supermarket, so these are lovely tiger prawns.
0:24:10 > 0:24:14And I've got pangasius fillet which I had never heard of.
0:24:14 > 0:24:17It's very popular in Germany and France.
0:24:17 > 0:24:23That's brave, cooking a fish you don't know for paying guests you don't know either.
0:24:23 > 0:24:25Oh, rather you than me, Sarah!
0:24:26 > 0:24:28Nice low-fat recipe(!)
0:24:29 > 0:24:35Three tubs of cream? That's not for the faint-hearted and it's not her only indulgence.
0:24:35 > 0:24:40Saffron is one of the most expensive items because it takes a long time to collect.
0:24:40 > 0:24:44It's a stamen of the crocus flower and it's all hand-picked.
0:24:44 > 0:24:50For half a gram, it was £2.95, but I only need about one and a half teaspoons for this recipe.
0:24:50 > 0:24:54But it just gives a nice flavour and a colour to the sauce.
0:24:54 > 0:24:58It sounds quite rich, but it all marries very well.
0:24:58 > 0:25:01It's sort of a bisque or bouillabaisse type base.
0:25:01 > 0:25:07I would say it was definitely a fine-dining dish. It's something I would opt for on a menu.
0:25:07 > 0:25:13Let's hope your diners do too. There's a shoal of prawns going in which could make it pretty powerful.
0:25:13 > 0:25:16They look lovely, don't they?
0:25:16 > 0:25:22There's an awful lot of veg going in too. There's not much room left for the white fish.
0:25:22 > 0:25:25The colours are lovely with the orange prawns and the sauce,
0:25:25 > 0:25:29then we put the breadcrumbs on top for it to bake in the oven.
0:25:29 > 0:25:33So are they managing to keep to Sarah's strict timetable?
0:25:33 > 0:25:39We're a little bit behind. The thing that's going to take the most time is the potatoes. Isn't it, Father?
0:25:39 > 0:25:42Time's running out.
0:25:42 > 0:25:44But panic ye not!
0:25:44 > 0:25:48I think Bruce is keeping to his own more laid-back schedule.
0:25:48 > 0:25:52He's slicing potatoes for the pommes Anna.
0:25:52 > 0:25:54They've been soaking for...
0:25:55 > 0:25:57..half an hour.
0:25:57 > 0:26:01They take an hour to cook or thereabouts.
0:26:01 > 0:26:06By the time for the...courses,
0:26:06 > 0:26:08they'll just about be in time.
0:26:08 > 0:26:11My nerves are starting to kick in a bit now.
0:26:11 > 0:26:17I was a bit nervous at the beginning of the day about what was happening ahead, then I relaxed a bit.
0:26:17 > 0:26:20Now I'm getting nervous again.
0:26:22 > 0:26:26We've got the fish pie in which will be ready in about 20 minutes.
0:26:26 > 0:26:32The duck has still got another five minutes to go, but it's got to rest for another eight to ten minutes,
0:26:32 > 0:26:37so hopefully, we're OK. We'll just have to keep the duck breasts warm.
0:26:37 > 0:26:43"We" means Bruce. He's on duck duty tonight. Too pink or too well done and there could be grumbles,
0:26:43 > 0:26:46especially with the tough crowd in tonight.
0:26:46 > 0:26:52I think they'll be quite happy waiting. The starters were filling and these are rich main courses.
0:26:52 > 0:26:56I don't want to pile them too full of food. They need time to digest.
0:26:56 > 0:27:01I don't like being rushed in a meal, so I think they'll be happy with it.
0:27:01 > 0:27:08So the guests are looking at a bit of a wait, but what they don't seem to have is a waitress.
0:27:08 > 0:27:10I'll just tap on the door.
0:27:15 > 0:27:19- Excuse me, I'm so sorry. Is it possible to get some water?- Sure.
0:27:19 > 0:27:24And make sure it's the right water! But the diners are feeling neglected.
0:27:24 > 0:27:31Between when we placed our order and then the waitress went off, that was it, the doors were closed.
0:27:31 > 0:27:35When you're in a restaurant, you usually see people moving about.
0:27:35 > 0:27:39Whilst in the room, our waitress was very attentive,
0:27:39 > 0:27:43but she tended to shut herself away and out of the room,
0:27:43 > 0:27:46and so can't see what we require at the time.
0:27:46 > 0:27:49- I think she's had the most difficult job.- Yes.
0:27:49 > 0:27:54And in the heat of it all, Sarah nearly forgot something rather important.
0:27:54 > 0:28:00I knew there was another bit of colour on the plate somewhere. Can I put this on the ring?
0:28:00 > 0:28:05- The damson sauce for the duck. - That was a close thing!
0:28:05 > 0:28:10But everything is now present and correct, so grub's up!
0:28:10 > 0:28:14- OK?- Here we go.- Right, great. - Thank you. Thank you, team!
0:28:15 > 0:28:19It's half past eight. I've got all my mains out! Brilliant.
0:28:19 > 0:28:21That one's very, very hot.
0:28:21 > 0:28:26The food is out all right, but what will the diners make of it?
0:28:26 > 0:28:32There wasn't much evidence of white fish in it. I was expecting a lot of white fish and a little prawn.
0:28:32 > 0:28:38There was a lot of prawn in there. The sauce was quite overpowering. It was quite strong.
0:28:39 > 0:28:43The sauce that went with the fish was very overpowering,
0:28:43 > 0:28:47so you could just taste the texture of the fish, but not the fish.
0:28:48 > 0:28:51It set itself up to be spectacular
0:28:51 > 0:28:54and it doesn't look on the plate
0:28:54 > 0:28:58as posh as my brain wants it to be.
0:28:58 > 0:29:02I don't think it quite meets that expectation.
0:29:02 > 0:29:09It had this slightly unusual potato thing that I wasn't entirely sure about. Half crisp and half soggy.
0:29:09 > 0:29:14Can I be really rude and say it's like a giant crisp?
0:29:15 > 0:29:20Oh, dear. So has anyone got anything nice to say about the duck?
0:29:20 > 0:29:24The outside bit is overcooked. The inside is probably perfect.
0:29:24 > 0:29:30- If I'd cut it that way, it would have been fine.- They should cut it up, really.- Yeah.
0:29:30 > 0:29:34You've got it cooked... What sauce is this?
0:29:34 > 0:29:39- It's damson sauce. - Lovely. Thanks very much.
0:29:39 > 0:29:43Mm, they don't seem that impressed, do they?
0:29:43 > 0:29:47The table with the two girls are slightly moany.
0:29:47 > 0:29:53- What about?- I'm not sure. They're poking their duck a bit.
0:29:53 > 0:29:55My duck was terribly overcooked.
0:29:55 > 0:29:58And my swede mash was lumpy
0:29:58 > 0:30:01and underseasoned. As was my duck.
0:30:01 > 0:30:04I didn't enjoy my main meal!
0:30:04 > 0:30:10- She seems a little bit high maintenance, so...- Right. I like to have a diva(!)
0:30:10 > 0:30:16- Duck divas aside, maybe the other diners will be kinder.- 'Lovely.'
0:30:16 > 0:30:20A lovely piece of meat, although there wasn't an awful lot of flavour.
0:30:20 > 0:30:24It was cooked very, very nicely.
0:30:24 > 0:30:26The duck was...a big piece of meat.
0:30:26 > 0:30:33And the sauce, I could just taste the sweetness of the damson, rather than anything interesting.
0:30:33 > 0:30:35So that wasn't too good.
0:30:35 > 0:30:38I think the guests enjoyed the food.
0:30:38 > 0:30:43Maybe some of the duck, the damson sauce, wasn't to their palates.
0:30:43 > 0:30:48It's quite rich food. If they weren't used to that, it's an issue,
0:30:48 > 0:30:51but I think overall they enjoyed it.
0:30:54 > 0:30:58There's just no pleasing some people and, after all those grumbles,
0:30:58 > 0:31:05most of the plates came back empty. Angela's lamb really did the business for her,
0:31:05 > 0:31:09but what a shame more people couldn't be convinced to have it.
0:31:09 > 0:31:16Will both of them get back on track to make a profit? Well, as they say, the proof is in the pudding.
0:31:16 > 0:31:20Angela's diners can tuck in to a traditional baklava
0:31:20 > 0:31:23or chocolate mousse.
0:31:25 > 0:31:29No Greek restaurant could be without traditional baklava.
0:31:29 > 0:31:34And the chocolate mousse is my mum's recipe. Had to be done.
0:31:34 > 0:31:40Baklava can be quite rich, but chocolate mousse... Every woman loves chocolate.
0:31:40 > 0:31:44You bet they do, Sarah! Seven hours before her guests arrived,
0:31:44 > 0:31:49Angela began the chocolate mousse, but it wasn't a cracking start.
0:31:49 > 0:31:52Oh, no. I'm not doing very well.
0:31:54 > 0:31:59It's a very, very simple family favourite.
0:31:59 > 0:32:05We've grown up on it. So we're just melting the chocolate at the moment. It needs to melt
0:32:05 > 0:32:10and then cool before we mix it into the mixture, so it doesn't curdle.
0:32:10 > 0:32:16There are just three ingredients in this dessert - chocolate, eggs and vanilla essence -
0:32:16 > 0:32:20all whisked together before being chilled in the fridge.
0:32:20 > 0:32:24What tends to happen is the chocolate sinks to the bottom.
0:32:24 > 0:32:28I need to make sure that it doesn't do that.
0:32:28 > 0:32:33- Mm, looks good! - It looks really light now, but it comes out really quite rich.
0:32:39 > 0:32:43The baklava was another dessert Angela could prepare early.
0:32:43 > 0:32:50This is a Greek traditional dessert. Very sweet. Lots of layers of filo pastry, smothered in nuts and sugar.
0:32:50 > 0:32:53And topped with the syrup.
0:32:53 > 0:32:59I'm going to try to do it with a few more layers than normal to give it maybe 20-odd layers.
0:32:59 > 0:33:05Wow! 20 layers of filo pastry?! This girl's going to be here all afternoon!
0:33:05 > 0:33:09I'll put two layers at the bottom to give it a bit of thickness.
0:33:09 > 0:33:11Then I'll start layering the nuts.
0:33:11 > 0:33:18This is one for the sweet-toothed, drenched in a sugar, lemon, honey and cinnamon syrup.
0:33:18 > 0:33:21That's all it is, layer by layer.
0:33:21 > 0:33:2720 layers later, the baklava is scored and into the oven it goes for about 20 minutes.
0:33:29 > 0:33:34I must say, this has come out brilliantly tonight.
0:33:34 > 0:33:40A sprinkling of icing sugar and some chocolate flakes for the mousse and away we go.
0:33:40 > 0:33:44With this, you really can't go wrong. My mum's best recipe.
0:33:44 > 0:33:50It really is exquisite. I'll be very interested to see what the comments are after this.
0:33:50 > 0:33:55Well, that's confidence for you. Let's see if it's well-founded.
0:33:55 > 0:33:59My chocolate mousse was really nice. Quite light, cream was nice on top.
0:33:59 > 0:34:02It was the best dish of the evening.
0:34:02 > 0:34:06Really refreshing, not too much. Just enough. I really enjoyed it.
0:34:06 > 0:34:12I think it's delicious, although given the choice again I might have gone traditional.
0:34:12 > 0:34:16Baklava. never had it before. Beautiful. Best dish of the night.
0:34:16 > 0:34:20It was lovely. I didn't taste a hint of lemon.
0:34:20 > 0:34:24It was very filling. I could have eaten half of it,
0:34:24 > 0:34:28but now I'm full and feel a little bit sick!
0:34:28 > 0:34:32Thanks for that(!) A little too much detail.
0:34:32 > 0:34:37It was so much better than I thought it would be. A couple of people moaned and whinged,
0:34:37 > 0:34:40but they'd have done that regardless.
0:34:40 > 0:34:45Yeah, we've done it. It's done. The work has paid off.
0:34:45 > 0:34:53- Looking forward to a very strong drink.- You've earned one! So what's Sarah got on her sweet trolley?
0:34:53 > 0:34:59There's her piece de resistance - light as air meringues with whipped cream and fresh raspberries
0:34:59 > 0:35:01with a blackberry coulis.
0:35:01 > 0:35:06Or Bramley and Russet apple tarte tatin served with whipped cream.
0:35:06 > 0:35:10Everybody loves meringues. A good old-fashioned pudding.
0:35:10 > 0:35:16With the tarte tatin, I wanted to reintroduce the diners to good, old-fashioned apple varieties,
0:35:16 > 0:35:18particularly the Russet.
0:35:18 > 0:35:24They look very hard work. The meringues are hit and miss as to whether they work
0:35:24 > 0:35:26and the tarte very finicky.
0:35:26 > 0:35:29But Sarah takes it all in her stride
0:35:29 > 0:35:35and three hours before her diners arrive, she's started those "light as air" meringues.
0:35:35 > 0:35:41Quite a claim, but she's done them time and time again, so she should know what she's doing.
0:35:41 > 0:35:48I'm aiming for soft peaks so I can turn the bowl up above my head and it won't fall out.
0:35:48 > 0:35:52Not something I'd recommend you doing at home.
0:35:52 > 0:35:56Right. Here we go. Over my head.
0:35:56 > 0:36:00I only cook meringues for about an hour.
0:36:00 > 0:36:05They're beautiful and fluffy in the middle and very puffed up outside.
0:36:05 > 0:36:09Looks perfect, but are they up to scratch?
0:36:11 > 0:36:15They've gone incredibly brown today and I don't know why.
0:36:15 > 0:36:20I wasn't worried about my meringues. I AM now worried about them. They're overcooked.
0:36:20 > 0:36:25I don't know why, but never mind. I'm going to have to do some more.
0:36:25 > 0:36:31Oh, dear. At least the local wildlife will enjoy fine dining. Can we charge them?
0:36:31 > 0:36:33There we go, birds. Enjoy.
0:36:33 > 0:36:37I've still got time! There's still fat in the schedule.
0:36:37 > 0:36:42- As long as we don't have any more disasters!- Quite, Bruce.
0:36:42 > 0:36:44So it's take two.
0:36:44 > 0:36:49Now we've just got to hope that the second lot go correctly!
0:36:49 > 0:36:55- But there's another problem - the mixture isn't stiffening. - They've been thrown down the sink.
0:36:55 > 0:37:00If you want to see, the meringues are down the sink!
0:37:00 > 0:37:02And we start again!
0:37:02 > 0:37:04So what went wrong?
0:37:04 > 0:37:08I know what the problem is. It's meant to be the teaspoon!
0:37:08 > 0:37:14Ah! In the heat of the moment, tablespoons instead of teaspoons! Well, we've all done it.
0:37:14 > 0:37:18I just hope, hope, hope this goes all right.
0:37:18 > 0:37:20Third time lucky.
0:37:20 > 0:37:24Right. Hopefully, these are OK this time.
0:37:24 > 0:37:29They do look a lot better and don't smell so burnt.
0:37:29 > 0:37:33- They look lovely. Perfect. There's a coffee.- Thank you.
0:37:33 > 0:37:40Now for the apple tart and good on Sarah for championing old-fashioned apples.
0:37:40 > 0:37:47Bramleys join the quartered Russets in the golden brown caramel before a puff pastry lid goes on.
0:37:47 > 0:37:49Thank goodness.
0:37:49 > 0:37:52Oh, there we go. There we go.
0:37:52 > 0:37:55Oh, fantastic!
0:37:55 > 0:37:59- Perfect first time! - Very pleased. Yay! A success.
0:37:59 > 0:38:04Hang on! Where's the blackberry coulis for those meringues? Remember the damson sauce?
0:38:04 > 0:38:09I've forgotten the sauce for the meringues! Bloody meringues!
0:38:09 > 0:38:16If I see another egg white, I think I'll explode. Hopefully, they'll be all right.
0:38:16 > 0:38:21Oh, well. Let's hope no one notices the missing sauce.
0:38:21 > 0:38:23You try.
0:38:23 > 0:38:30My dessert is nice. It said it came with a berry sauce. That would make it even better.
0:38:30 > 0:38:35The meringues are like my mother would have made. Tasty on the outside
0:38:35 > 0:38:42and the sweetness doesn't cut through heavily. She must be an expert on meringues. They're difficult.
0:38:42 > 0:38:49- And the verdict on the tart? - I think it's pretty good, actually. Nice caramelised apple.
0:38:49 > 0:38:53A little bit stodgy, but goes well with the cream.
0:38:53 > 0:38:57And what about Sarah's two favourite diners?
0:38:57 > 0:39:03The apples were really nice. It's a huge challenge to invite people into your home
0:39:03 > 0:39:09and have just your proper kitchen to be cooking for people and to expect restaurant standard.
0:39:09 > 0:39:12It's not going to happen. As a home-cooked pudding, lovely.
0:39:12 > 0:39:17- Praise indeed!- The plates do seem to be quite clear, which is good.
0:39:17 > 0:39:21After all the fuss with the meringue, I'm glad they enjoyed it!
0:39:21 > 0:39:24A bit of a hodge-podge for Sarah,
0:39:24 > 0:39:31but Angela's family favourites seemed to do the trick, even if one diner said he felt sick.
0:39:31 > 0:39:37Now it's time for the diners to decide how much they're prepared to pay for the experience.
0:39:37 > 0:39:43It's entirely up to them to decide how much or how little they want to part with.
0:39:43 > 0:39:50Neither of our cooks has any idea what that might be. So have they done enough to make a profit?
0:39:50 > 0:39:54Angela spent just over £114
0:39:54 > 0:39:57on her Greek taverna.
0:39:57 > 0:40:02She needs over £11 a head to break even. What did her diners think?
0:40:02 > 0:40:08- Beautiful evening. - You liked the chicken. - Lovely people, lovely evening.
0:40:08 > 0:40:10Would come again.
0:40:10 > 0:40:14That was really good food. Good quality food.
0:40:14 > 0:40:16This evening was...average for me.
0:40:16 > 0:40:20I paid average because it was average.
0:40:20 > 0:40:24Good, but not top notch. Atmosphere was really good.
0:40:24 > 0:40:27- I enjoyed the starter. Good dessert.- Yeah.
0:40:27 > 0:40:32Definitely come back. Maybe I'll come back tomorrow, ask for a meal.
0:40:32 > 0:40:36- I think we worked really well together.- We were the best team.
0:40:36 > 0:40:43- Very good boss. - No, no. Three little Greek girls. That's all it is.
0:40:43 > 0:40:45Sarah spent just over £86
0:40:45 > 0:40:48on her fine dining.
0:40:48 > 0:40:55If she's to nudge into profit, she needs nearly £9 a head, but will they be that generous?
0:40:55 > 0:40:58Really good evening. Food good, lovely company.
0:40:58 > 0:41:04Great evening. Michelle stole my dessert. That was the worst thing.
0:41:04 > 0:41:08I thought Sarah was lovely, but I...
0:41:10 > 0:41:12Yeah, she was lovely.
0:41:12 > 0:41:15- Group hug.- Yay!- Well done, team!
0:41:15 > 0:41:17Thank you so much.
0:41:20 > 0:41:24Oh, my goodness. How exhausted were you at the end of that?
0:41:24 > 0:41:27Hours and hours at that stove.
0:41:27 > 0:41:30Knackered! Completely knackered.
0:41:30 > 0:41:35But once we started serving it was so much fun. I really loved it.
0:41:35 > 0:41:40It was great that you used family recipes, but there's a risk.
0:41:40 > 0:41:46That chocolate mousse is your mother's. Quite a risk with people who don't have that connection.
0:41:46 > 0:41:52- "Oh, it's all right." - It was, but it's so rich and so full of flavour.
0:41:52 > 0:41:58- You can't not like it! - I've never seen such confidence! And people did love it.
0:41:58 > 0:42:05- Sarah, you had some fabulous food. Very ambitious menu. How did you feel it went?- I love cooking.
0:42:05 > 0:42:10It takes me away from stresses, but I found it quite pressurised!
0:42:10 > 0:42:16- The meringues didn't!- They did, and the birds had a nice lot of them! But they worked out in the end.
0:42:16 > 0:42:22- You really seemed to enjoy working with your parents.- I work very well with my father in the kitchen.
0:42:22 > 0:42:30My mother was a cookery demonstrator and I never cooked when I was a child because I couldn't match her.
0:42:30 > 0:42:36Is that why you kicked her out? I did wonder about that.
0:42:36 > 0:42:41She felt we needed someone more glamorous, so Olivia stepped in.
0:42:41 > 0:42:47It was fabulous to watch both of you. You have such passion for food and you totally believed in it.
0:42:47 > 0:42:53I think you did brilliantly, but would you like to know if your diners did? OK...
0:42:53 > 0:42:55So, Angela,
0:42:55 > 0:42:58you spent £114.47.
0:42:58 > 0:43:02- Your diners donated £207.50.- OK.
0:43:02 > 0:43:07- So you made a profit of £93.03. Are you pleased with that?- Yeah!
0:43:07 > 0:43:11Really pleased. I mean probably... Yeah.
0:43:11 > 0:43:14She's happy. OK, Sarah,
0:43:14 > 0:43:16you spent £86.16
0:43:16 > 0:43:22- and your diners donated £202, so your profit was £115.84.- Wow.
0:43:22 > 0:43:25- So there's your £115.- Wow!
0:43:25 > 0:43:31I am surprised, actually. I wasn't sure if they'd liked it. I'm very pleased with that.
0:43:31 > 0:43:37I loved watching your evenings. You're two fabulous cooks. Thank you. And thank you.
0:43:37 > 0:43:40I'll see you next time.
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