House proud hairdresser, David Knight, likes his home and his guests to look good. Time to get the glad rags on
David Knight likes his home to look good – and his guests for that matter. "I hope this week to be spending time with people who wouldn't look out of place on the pages of Hello magazine," he says. "I don't want fat, people, ugly people or people with greasy hair." How accommodating.
David is hoping to create a light, frothy and funny atmosphere at his dinner party where everyone can relax and unwind. Provided they don't spill anything on the immaculate carpet, that is.
To kick off the menu David has opted for an ambitious goat's cheese soufflé - a dish that's caused a few raised eye brows among his guests. He'll be following that with medallions of pork fillet and a gentlemanly dessert of plums poached in port.
Eager to create an impression of elegance, David has hired in a butler for the night to wait on his guests hand and foot. And as an extra treat for the ladies the butler will be performing his duties topless. More Butlins than Buckingham Palace then, in the elegance stakes.
The soufflés aren't as light as the host would have wished for and neither is the conversation. Seamus and Zara are soon trading insults and it's left to David's plums to raise everyone's spirits.
David greets his guests with a choice of cocktails and a flash of bare torso before serving Delia Smith's twice-baked goats' cheese soufflés on a bed of rocket leaves with balsamic vinaigrette.
Have a go at Delia's recipe
For the main course David served pork fillet medallions in a gin, redcurrant and cream sauce accompanied by broccoli with pine nuts, orange-glazed carrots, new potatoes and a sprig of rosemary.
To finish the meal David served plums poached in port with ginger cream and a cinnamon stick garnish.
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