Great British Menu

It's the battle of the starters. Which dish is going to fly the flag for Scotland? Will it be terrine, pigeon salad or Scotch pie?

Scottish chefs Michael Smith, Tony Sigh and Alan Murchison are all fighting for supremacy in the fish course. Who's going to come out on top? Will it be lobster cocktail cooked four ways, lobster with vegetables or mussels and langoustine with sorrel soup and tattie scones?

Michael Smith, Tony Singh and Alan Murchison go all out to win with their takes on hogget Scotch pie with peas and carrots, steak and chips with a tomato relish and lamb with haggis, pearl barley and turnip puree.

It's the last chance for Michael Smith, Tony Singh and Alan Murchison to show they've got what it takes to win. Which dessert will deliver the sweet smell of success - strawberry shortbread with whisky cream. carrot cake with cream cheese ice cream or rhubarb and custard with ginger biscuits? Which chef will be going home early?

It's judgement day, and the two chefs who battled their way through yesterday cook their entire menus for the judges.

North West chefs Johnnie Mountain, Lisa Allen and Aiden Byrne get a chance to cook at the banquet. Today, the three prepare starters worthy of the judges. Will it be poached and roasted chicken with onions, wild rabbit and leek turnover with piccalilli or rabbit pudding with parched peas and gravy?

The North West chefs fight to win the fish course. Which dish is going to be king: turbot with brown shrimps and spring vegetables, wild sea bass with shrimp toastie or bream with hazelnuts and salted caramel?

The chefs prepare their main dishes. Which will get top marks: Gloucester old spot pork with smoked venison, salt marsh lamb with sweetbreads or oak roast middle white pork with broad beans?

It's the last chance for the North West chefs to prove they are fit to cook at this year's prestigious banquet. Which dessert will former champion Marcus Wareing award top marks - caramel parfait with honey ice cream, rhubarb and custard tart with beetroot ice cream or strawberries with meringue and mint water ice?

The heat is on, as only one chef can make it through to the finals and get the chance to cook at this year's banquet.

Central region chefs Daniel Clifford, Richard Bainbridge and Will Holland cook their starters: braised hog's head with apple sorbet, white onion soup with roasted muntjac and rabbit and smoked bacon salad.

The Central region chefs want to impress with their fish dishes: crab in barley soup with smoked oyster, hay baked rainbow trout and beetroot cured sea trout.

Which main course will receive top marks - pigeon and rabbit with carrot terrine, lamb with purple sprouting broccoli or lamb with asparagus crown?

Which dessert will former champion Glynn Purnell think is worthy - heather honey custard with rhubarb, Queen of Puddings or lavender junket with mead jelly?

The gloves are off, as only one chef can make it through to the finals and get the chance to cook at this year's banquet.

South West chefs Henry Herbert, John Hooker and Nathan Outlaw cook their starters: rabbit with pea mousse, ham hocks with pea puree and heather smoked macon with pickled beetroot.

The South West chefs want to impress with their fish dishes: cider cured sea trout, poached lobster with courgette flowers and trout, crayfish and pike mousse.

The chefs wage war with their main courses: hogget with bubble and squeak, hogget with crisp potato and Bath chap with wallfish.

It's the last chance for the chefs to prove they've got what it takes to cook at this year's fabulous banquet. Which dessert will former champion Michael Caines think deserves a place on the banquet menu - sea buckthorn curd meringue, Queen of Puddings or lemon meringue with honey ice cream?

The South West chefs cook their entire menus for the hungry judges.

Wales chefs Richard Davies, Aled Williams and James Sommerin cook their starters: summer salad, ham hock with smoked cheddar mousse or chicken terrine with asparagus, onion and jasmine.

The Wales chefs prepare their fish dishes: poached lobster with confit potatoes, sea bass with brown crab and sea trout with apple, beetroot and smoked mussels.

The Wales chefs prepare Welsh black beef with leek and potato terrine, loin and shoulder of hogget with morels and lamb four ways with salt baked celeriac.

The chefs try to impress with their desserts: lemon verbena baked custard, mint mousse with hazelnut biscuit and beetroot parfait with chocolate and raspberry brownie.