Ravneet Gill's Chop House

Twelve days to opening night, the restaurant dream is becoming reality. Ravneet convinces Mattie that delectable vol-au-vents with homemade puff pastry should make the menu plus homemade bread. Mattie makes gluten free vegetarian ratatouille.

The restaurant renovation is scarily behind schedule. When the grill and oven arrive, Ravneet cooks up a steak and ale pie with marrow bone and Mattie tests out a lamb chop, bacon and pea recipe. Ravneet heads to Cornwall in search of the perfect eggs.

As the restaurant sign is finally fitted, the pair celebrate by making Mattie's mum's famous tomato pasta. Fresh produce suppliers need to be found. And Ravneet is making a trifle with fresh strawberry jelly - but will it pass her mum's taste test?

Stress levels are high. Renovations continue round the clock. But Ravneet and Mattie escape to test some lunchtime recipes of traditional Tottenham cake and glazed ham with cheesy leek gratin. Rav seeks the chef behind her favourite chocolate tart.

With two months until the restaurant launch, Ravneet and Mattie are £70,000 over budget with a century-old balustrade to repair. They experiment with a delicious take on fish and chips and locally grown salad. Ravneet also makes her mum's chicken pulao.

Ravneet and Mattie gear up to open their very first restaurant from scratch – their take on a traditional chop house. They test out a pork and mash recipe and a unique Black Forest Gateau. The builders are kept happy with spicy sausage rolls.