First off the blocks is Nick Needs. Nick reckons he's such a good cook he can emulate dishes he's eaten in some of Bristol's top restaurants.
But his skills as a builder are soon in demand as he reveals a string of short-cuts to obscure his bodge jobs. He covers the cracks in his pavlova with lots of cream, while the burnt bits of his crème brulee are disguised with extra sugar.
Will those secret short-cuts convince Nick's guests that he's a master craftsman?
Line-Caught Seabass With New Potatoes, Asparagus And Shitake Mushrooms
If you're feeling adventurous, why not have a go at this exciting seabass recipe
Crème Brûlée
This sultry and tempting French recipe translates as 'burnt cream'
Summer Fruit Pavlova
Roll on summer with this light and fluffy meringue recipe
Can't get enough of Come Dine With Me? Watch the best bits again
Amateur chefs compete for dinner party prowess
Easy meals in less than half an hour.jpg)
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