To kick off Jan's menu she's cooking a Turkish soup with homemade welsh bread, a combination that has everyone intrigued. Jan bakes her bread in a traditional Welsh way using little clay pots.
The menu looks good but the guests arrive and she's still powdering her nose. Eventually they're let in and they're soon off inspecting Jan's artwork. It turns out Rugby lad Nick has a discerning eye…or maybe not.
Jan's home cooking certainly goes down well and in the comfort of her own home she seems to have mellowed out somewhat. Can the feisty fusspot make up for her previous pert opinions?
It's all down to the toffee cheesecake, a sure fire winner according to Jan. Is her confidence deserved all will she be left choking on her words?
Jan's starter is an unusual Turkish soup, Ezogelin, lentil and mint soup. Unfortunately we cannot bring you her version but try this gorgeous Dhal soup with pumpkin recipe.
Next, Janet serves up a meaty feast - with a vegetarian option.
Steak in ale pie
Vegetable pilau
She ends with not one but two desserts designed to impress the diners. Unfortunately we cannot bring you Janet's toffee cheesecake and rhubarb crumble recipes but why not try these scrumptious alternatives from Hugh Fearnley-Whittingstall.
Cheesecake with damson sauce
Blackberry and apple crumble
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