Northern Ireland Top chefs Noel McMeel and Danny Millar wanted to win for Northern Ireland. Find out more about the series.

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The week's winner

Day one: Starter

First up were the starters: both chefs opted for dishes with vibrant green accompaniments. Noel went for wood pigeon, while Danny selected sweetbreads for his opening dish. Noel's puff pastry came from Ditty's in Castledawson and Danny's venison sweetbreads came from the Finnebrogue Estate.

• Noel McMeel's Warm wood pigeon tart, rocket salad and goats' buttermilk sorbet with wild garlic dressing
• Danny Millar's Sweetbreads with peas, broad beans and morels

Day two: Fish course

For the fish course, Noel's hake dish balanced delicate and heady flavours in a mussel infusion, while Danny served a posh version of jellied eel. Noel got his hake from fisherman Ronnie Cassidy, while Danny's beetroot was from Cherry Valley Farm, Comber.

• Danny Millar's Smoked eel 'jellied' with apple and beetroot
• Noel McMeel's Fillet of hake, baby asparagus with watercress and mussel infusion

Day three: Main course

Noel McMeel made breast and slow roasted leg of duckling, while Danny Millar served pork belly with prawns. Noel's duck was from Silver Hill Foods, while Danny's pork was from Pheasants' Hill Farm Shop.

• Noel McMeel's Duckling with orchard honey, star anise, fennel and chive mash and baby courgettes
• Danny Millar's Caramelised pork belly with Strangford prawns and potato and bacon sauce

Day four: Dessert

Both chefs went for a pink palette for dessert - Noel opted for rhubarb poached with vanilla and ginger, while Danny made a dramatic Strawberry melba, like no melba you might have seen before. The chocolate for Noel's dessert came from Koka, while the oats for Danny's porridge were from White's.

• Danny Millar's Poached rhubarb with crisp porridge, hot milk and ice cream
• Noel McMeel's Strawberry melba

This week the judges chose Danny Millar to go through to the Great British Menu 2008 finals.