Series two: Midlands and the east Top chefs Galton Blackiston and Sat Bains represented the Midlands and the east of England and went head-to-head to create a menu for a banquet hosted by the British ambassador to France. Find out more about the series.

Day one: Starter

To kick off the competition, Galton Blackiston from Norfolk, who won the Central region of England heat last year, faced new challenger, Sat Bains from Nottingham. Galton aimed to please with a classic ham hock terrine with piccalilli, while Sat went for an original take on ham, egg and peas.

• Galton Blackiston's Terrine of ham hock with piccalilli and toasted spelt bread with English mustard butter
• Sat Bains' Ham, egg and peas

Day two: Fish course

Galton cooked wild sea bass with a sea bass mousse and brown shrimp sauce and Sat made lemon sole with oysters and muscovado jelly.

• Sat Bains' Lemon sole and oysters with muscovado jelly and sweet and sour chicory
• Galton Blackiston's Mousse and grilled fillet of wild sea bass, served on samphire with a brown shrimp and tarragon sauce

Day three: Main course

The Michelin-starred pair were both determined to take pole position for the main event, the main course. So who came out on top? Sat with beef or Galton with lamb?

• Galton Blackiston's Roast saddle and slowly braised shoulder of spring lamb with fried new potatoes, Norfolk asparagus and young carrots
• Sat Bains' Poached dry-aged beef with textures of the onion family

Day four: Dessert

Galton showed off a not-so-traditional trifle, while Sat was competing with his twist on raspberry sponge. When the judges declared almost universal displeasure at Sat's initial dessert, he took the opportunity to create a new dessert for the final week.

• Sat Bains' Raspberry sponge with black olive and honey purée, fresh raspberries and goats' milk ice cream
• Sat Bains' final dessert: Muscovado and hazelnut tart with yoghurt sorbet
• Galton Blackiston's English trifle with a sorbet of Norfolk raspberries and sugared nuts

Find out which Midlands suppliers Galton Blackiston and Sat Bains used to create their great British menus.