Beauty salon boss, Wendy Spencer, is the first Yorkshire chef stepping up to the plate in Come Dine With Me East Yorkshire. She believes her luscious curves will make her and her meal desirable.
After a quick flirt with the butcher she heads home with some prize breasts ready for her chicken in pink Champagne main course. Wendy's dessert is done in a trifle - literally - and she's on to the starter. "To test how in control I am, I do a balancing act," breathes the bubbly blonde as she balances on one leg in the middle of the kitchen. "I just grab myself and focus." Just like all the top chefs.
Yoga completed Wendy just has time to slip into something less comfortable before the guests arrive. Although they've never met before, it doesn't take long before know-it-all, Andrew is commanding the floor. Designating himself the wine waiter for the night he treats the group to a lecture on the history of screw tap wine. They're in for a long week.
"The chicken is the best the butcher could provide," explains Wendy. "I really want to apologise to him because I've made it look like a pig's trotter." That's it Wendy, give 'em the hard sell. "It's absolutely, lovely," reassures Sandra. "It's crunchy." Just like everyone likes their chicken.
Time for dessert and John strikes up some telly chat: "Did you ever watch Birds of a Feather?" he asks looking across the table at 57 year old Sandra, an obvious fan of the sun bed. "Do you remember Dorian, the perma tanned, passed it one, always thinking she still had it?" He gives the group a knowing nod. That's nice John. Luckily Sandra's skin is as thick as her make up as she tucks into her pud, regardless.
Wendy's heart was certainly in the right place, but was her cookbook?
To kick the evening off, Wendy served cheese quiche with potato and bacon and a green salad
For her main dish Wendy served chicken in pink Champagne and a mixed mushroom sauce with broccoli and carrots
To finish things off Wendy served a memorable dessert of forget-me-not trifle
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