It's the last of the regional heats and this week for the starter, Marcus Wareing took up the challenge for the North of England with a crab and tea-smoked mackerel tart. Mark Broadbent countered with a salad of duck livers, heart and snails. In the final week, Mark replaced his salad with pigeon pie.
Both chefs decided on turbot for the fish course. Mark decided to poach his turbot in white wine and serve it with cockles and a brown shrimp butter. Marcus also poached his turbot, but in red wine with an artichoke purée and pickled baby beetroot. Who did the best service to the turbot? The judges will decide on Friday.
It was time for the main course. Mark decided on a plate of aged mutton served with potatoes and broad beans, while Marcus went for a slowly braised belly and roasted loin chop of pork.
It's the final course today before the judging and for dessert, Marcus prepares a witty Earl Grey tea cream with Eccles cakes. Mark also takes a familiar line with an innovative take on strawberries 'n' cream.
