HOSTING a dinner party, I’m told, is a stressful old business. Not only have you got to entertain guests and keep their glasses full, but you’ve also got to rustle up some delicious food without burning it to a cinder or giving everyone food poisoning.

However, if Jenny Bagshaw was feeling the pressure of catering for her guests when I went for dinner, she didn’t show it.

The smells wafting from the kitchen were boding well for our dinner and Jenny was doing a superb job of plying us with booze – a delicious homemade cocktail of vodka, cranberry juice and Prosecco.

Truth be told this little soiree was probably a breeze for Jenny compared to her recent experiences on Channel 4’s Cookery School – the gruelling show that turns ordinary cooks into amazing chefs before pitching them against each other in a series of televised cooking competitions.

“There were 48 people at the start and I’ve made it into the semi-finals,” says Jenny, who was one of 1,000 people who applied to be on the show.

Like the other contestants, Jenny has been mentored throughout the series by celebrity chefs Richard Corrigan and Gizzi Erskine.

“It’s great fun but it’s high pressure,” admits Jenny, a PA from Moordown, Bournemouth.

“You don’t get long to make the dishes and while you’re cooking Richard comes around and shouts at you to clean your work station.”

The format goes something like this; Richard and Gizzi cook a dish, the amateur chefs watch and take notes before attempting to cook it themselves.

“Being in front of the camera can be nerve-wracking, but my appearance on Ready, Steady, Cook four years ago stood me in good stead,” she says.

Jenny appeared on the show with her boss, Tim Rumball former sub editor at the Daily Echo and current editor of Amateur Gardening.

Tim was joining us tonight, along with one of Jenny’s friends called Jean. As we sit down to the dining table, I couldn’t resist asking who won Ready, Steady, Cook.

“I did,” smiles Tim, while Jenny blames James Martin for overcomplicating their dish.

As we tuck into a starter of garlic mushrooms and focaccia bread, Jenny explains what it was like working with Gizzi and Richard.

“Gizzi is lovely, very reassuring. But Richard is changeable, one minute he can be all smiles and praise and the next minute he can be really severe,” she says.

As we enjoy a delicious main course of pork wellington the banter starts flowing; it was a bit like an episode of Come Dine With Me, except that none of us would be reciprocating the favour.

Feeling slightly tipsy we delved into a dessert of lemon posset and shortbread, which was perhaps Jenny’s crowning glory. Scoffing the homemade shortbread I ask her how she fared in the pre-recorded semi-finals.

“You’ll just have to watch the show to find out,” she says, coyly.

• The finals of Cookery School are on Channel Four every day this week from 2.05pm.