Series two: Northern Ireland Top chefs Richard Corrigan and Noel McMeel represented Northern Ireland 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

Every day this week the chefs cooked a different course, culminating on Friday's programme when they presented their entire menu to the Great British Menu judges. First up were the starters: Richard cooked crubeens (stuffed pigs' trotters) and Noel opted for a carpaccio of venison.

• Noel McMeel's Carpaccio of cured venison with horseradish, chive and roasted walnut cream
• Richard Corrigan's Crubeens (pig's trotters) and beetroot with salad leaves and salad cream

Day two: Fish course

We moved on to the fish course on Tuesday: Noel's dish had a distinctly French flavour - a consommé of seafood with a tomato and fennel essence - and Richard served poached wild salmon with a duck egg dressing.

• Richard Corrigan's Whole poached wild salmon and duck egg dressing with wheaten bread and country butter
• Noel McMeel's Tomato and fennel essence with oysters, Dublin Bay prawns and crab

Day three: Main course

For the midway point of the menu both chefs chose to serve lamb: Richard cooked two cuts of mountain lamb, while Noel opted for a canon of lamb with black pudding and sweetbreads. Once in the final, Richard took some of the judges comments from the first round on board and adapted his lamb dish to include sweetbreads and kidneys.

• Noel McMeel's Canon of lamb with black pudding, minted pea purée and wild garlic potato cakes, garnished with lamb sweetbreads and rosemary gravy
• Richard Corrigan's Shoulder of mountain lamb with leek-wrapped loin and champ
• Richard Corrigan's final main: Roast shoulder of lamb and steamed canon with fried sweetbreads and kidney

Day four: Dessert

Noel stuck to seasonality with rhubarb served three ways, while Richard used traditionally Irish ingredients in his pudding made with carrageen moss and dulse.

• Richard Corrigan's Carrageen moss pudding with oatmeal and dulse oatcakes
• Noel McMeel's Trio of rhubarb: rhubarb and ginger mousse, rhubarb ice cream, and rhubarb and whiskey compote

Find out which Northern Ireland suppliers Richard and Noel used to create their great British menus.