Series one: Midlands and the east Top chefs Antony Worrall Thompson and Galton Blackiston represented the Midlands and the east of England and went head-to-head to create a menu fit for the Queen. Find out more about the series.

Day one: Starter

Galton Blackiston went in search of a superior cheese for his Wild mushroom and Norfolk asparagus pastry layers, while Anthony Worrall Thompson explored the orchards of Herefordshire and chose the ingredients for his starter - Chilled potato soup with watercress pesto and goats' cheese cream crostini.

• Antony Worrall Thompson's Chilled potato soup with watercress pesto and goats' cheese cream crostini
• Galton Blackiston's Wild mushroom and Norfolk asparagus pastry layers with blue cheese dressing

Day two: Fish course

Galton ventured to the bottom of his drive to meet his lobster supplier to get the perfect crustacean for his Lobster lasagne with Gruyère cream sauce. Anthony Worrall Thompson went further afield to find the perfect wild salmon to be accompanied by his spiced shellfish butter.

• Antony Worrall Thompson's Pan-fried wild salmon with spiced shellfish butter
• Galton Blackiston's Lasagne of Morston lobster

Day three: Meat course

Galton’s quest continued as he travelled to Hindolveston to find free-range duck for his Roast Norfolk duckling with orange served with bubble and squeak. Antony Worrall Thompson went looking for sublime oxtail to create his Hereford oxtail with stout, prunes and horseradish mash.

• Slow-cooked Hereford oxtail with stout, prunes and horseradish mash
• Roast Norfolk duckling with orange served with bubble and squeak

Day four: Dessert

In Norfolk Galton looked for top-quality eggs to make the ice cream to accompany his Treacle sponge pudding, and Anthony searched for the perfect cream to help him create Baked egg custard with summer fruits.

• Baked egg custard with summer fruits
• Treacle sponge pudding with clotted cream ice cream

Additional recipes are available in a book to accompany the series, Great British Menu, published by Dorling Kindersley. RRP £18.99. ISBN: 1405316500

Find out which Midlands suppliers Antony Worrall Thompson and Galton Blackiston used to create their great British menu.