Landscape gardener, Greg Basire, describes himself as Mr Mediocre - but can his cooking cut the mustard in Come Dine With Me West London?
"I am mediocrity personified," says Greg giving himself the hard sell. "I think I could be great at being mediocre. If there was a competition to be average, I'd win it."
But Greg needs to be above average at cooking to pull off a Spanish banquet featuring a five dish starter of hot and cold tapas. And it's not just the food giving him cause for concern; as the guests' arrival approaches Greg confesses: "I'm not super keen on meeting people."
Luckily he is keen on PR girl, Amii's, racy outfit. "If this is what you go to work in...," gasps Greg, wide-eyed. "Then what do you do for a living?" finishes rival cook, Sabrina.
Greg relaxes as the evening wears on and suggests some desert island banter to get the bonding started. "You've got one shoe to wear for the rest of your life, what would it be?" The question sounds harmless enough but the girls are soon locking horns over espadrilles.
Greg got his party started with a selection of hot and cold tapas including tortilla, chilli prawns, garlic mushrooms, crab timbale and quails' eggs.
Keep with the Spanish theme, Greg served a seafood classic of paella Valenciana with added rabbit. Unfortunately we can't bring you Greg's recipe for copyright reasons but for a similar dish try this chicken and chorizo paella recipe instead.
To finish the night Greg served raspberry and turon (Spanish nougat) semi frio.
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