Series one: Northern Ireland Top chefs Paul Rankin and Richard Corrigan represented Northern Ireland and went head-to-head to create a menu fit for a Queen. Find out more about the series.

Day one: Starter

Paul Rankin cooked a posh version of the classic prawn cocktail and visited Walter Ewing to get hold of some top-quality Dublin Bay prawns. His shop, Ewing's, has become something of a Belfast institution, supplying many of Northern Ireland's top restaurants with the highest quality fish.

Meanwhile, Richard travelled to Glenarm, a small town 30 miles from Belfast on the Antrim coast to visit Richard McCrea, whose company produces Glenarm organic salmon - farmed salmon that retains the qualities of wild salmon. He heads out onto the choppy waters to net his own fish which became his starter - Smoked salmon with Irish soda bread.

• Paul Rankin's Langoustine and avocado 'cocktail' with basil mayonnaise
• Richard Corrigan's Smoked salmon with Irish soda bread, woodland sorrel and cress

Day two: Fish course

Richard Corrigan prepared a dish of Turbot, oysters and seaweed. He visited the fertile waters of Strangford Lough on the east coast of Northern Ireland, a fertile breeding ground for the oysters that Jasper Parsons has been farming for 20 years. Paul Rankin’s two Belfast restaurants get their trout supplies from Lough Neagh – the largest freshwater lake in the UK - where Paul asked local fisherman Alan Kirkpatrick to hook some wild trout for the centrepiece of his dish - Wild trout with asparagus, peas and a citrus butter vinaigrette.

• Richard Corrigan’s Poached turbot with oyster and seaweed salad
• Paul Rankin’s Wild trout, asparagus, peas and citrus butter vinaigrette

Day three: Meat course

Paul Rankin visited Carrowmena Farm on the coast of Northern Ireland where he sourced what he considers to be the best lamb in the world. Farmer Ian Mark has been supplying quality lamb to Paul's restaurant for ten years and Paul was confident that he could come up with the goods for his main course: New season lamb with a herb and mustard crust. Richard Corrigan created a classic dish with a difference - Venison Wellington with pickled cabbage. His venison came from Finnebrogue Estate near Downpatrick where farmer Denis Lynn has a unusual approach to rearing the 1,800 red deer that roam the grounds.

• Richard Corrigan’s Venison Wellington with pickled cabbage
• Paul Rankin’s New season lamb with a herb and mustard crust and scallion crushed potatoes

Day four: Dessert

Richard bended the rules when he visited David Westwood in Wakefield, Yorkshire to source the best forced rhubarb to make a Rhubarb compote with mango, vanilla ice cream and nutmeg. Meanwhile Paul went in search of a classic Irish ingredient: buttermilk. He visited the Derg Valley in County Tyrone, a big dairy area in the west of Northern Ireland where he met Glen Huey, the area's only producer of organic buttermilk which he combined with rhubarb and rose petals for his pudding.

• Richard Corrigan's Rhubarb compote with mango ice cream and nutmeg
• Paul Rankin's Buttermilk cream with rhubarb and rose petals

Day five: Result

Richard Corrigan won the judges' vote this week, and he went on to compete with six other top chefs in the final week of the Great British Menu. Antony Worrall Thompson and Galton Blackiston battled it out next. Find out more here.

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 Northern Ireland suppliers Paul Rankin and Richard Corrigan used to create their great British menu.