North In the third of the regional heats, new kids on the Great British Menu block, Anthony Flinn and Nigel Haworth, are fighting to represent the North of England in the finals. Find out more about the series.

In this article

Chefs' menus

The week's winner

Day one: Starter

Anthony started the week as he meant to go on, with an innovative combination of unusual ingredients, including bee pollen and a cigar, in his starter dish. Nigel set about deconstructing traditional Northern cooking, serving up a Lancashire hot pot in salad form. Anthony's cigar came from JN Barber Ltd, while Nigel's vinegar was sourced from Womersley Crafts and Herbs.

• Anthony Flinn's Cured duck breast, tobacco rhubarb, duck scratching, pollen and avocado frozen mousse
• Nigel Haworth's Warm hot pot salad, sweetbreads, pickled red cabbage

Day two: Fish course

Both chefs chose to use cod in their fish courses, but neither could leave meat out of the equation, both going for 'surf and turf' ingredient combinations. Anthony paired his cod with chicken 'popcorn', while Nigel pigged out with a plate of trotters, bacon and tripe. Anthony's cod cheeks were bought from M & J Seafoods, while Nigel got his tripe from Hayes Tripe Dressers in Dewsbury.

• Anthony Flinn's Warm smoked cod cheeks with cockerels' crests and chicken popcorn
• Nigel Haworth's Line-caught Whitby cod, trotters, tripe, broad beans and peas

Day three: Main course

The chefs continued to use neglected meaty parts in their main course recipes, with Anthony opting for pigs' ears and Nigel for marrowbones. Nigel's white beef was sourced from Westby Hall Farm in Lancashire, while Richard Woodall provided Anthony's suckling pig.

• Anthony Flinn's Roast suckling pig with crisp pigs' ear, baby squid, vinegar sponge and home air-cured ham
• Nigel Haworth's British white beef, smoked marrowbone, baby cauliflower and watercress purée

Day four: Dessert

Anthony completed his menu with another innovative dish, with olives forming the basis of his unusual dessert. Nigel proved he could master a lighter touch, presenting the judges with a delicate rose-scented tart. Anthony got his green olives from Salvo's Restaurant and Salumeria, while Betty's and Taylors of Harrogate helped with Nigel's curd tart.

• Anthony Flinn's Cream cheese and green olive mousse with yoghurt and olive oil ice cream
• Nigel Haworth's Curd tart with rose petal cream and redcurrants
• For the finals, Nigel went for rhubarb with passion fruit granita and crumble-topped custard parfait: Rhubarb 'carpaccio' with passion fruit granita

Lancashire's Nigel Haworth won the judges over this week and goes through to the finals.