Series two: Scotland In the third of the regional heats Nick Nairn and Jeremy Lee were battling it out to represent Scotland in the national finals. Find out more about the series.

Day one: Starter

To start this week's menus Jeremy made crab cakes with homemade mayonnaise and Nick cooked traditional Scottish Cullen skink.

• Jeremy Lee's Crab cakes and mayonnaise
• Nick Nairn's Cullen skink

Day two: Fish course

The two chefs celebrated the wealth of seafood available from Scottish coasts for their fish courses. Nick served up langoustine with summer vegetables and Jeremy went for a Scottish seafood broth.

• Nick Nairn's Langoustines with summer vegetable stew
• Jeremy Lee's A broth of Scottish shellfish

Day three: Main course

It was onto the main course for the third day - Jeremy went for a simple beef dish with horseradish cream and pickled walnuts, while Nick opted for pork, serving glazed pork belly along with pork loin cooked in cider. Once through to the final week, Jeremy adapted his main dish to roast a rib of beef instead of the fillet.

• Jeremy Lee's Fillet steak, pickled walnuts and horseradish
• Jeremy Lee's second main: Rib of beef, pickled walnuts and horseradish cream
• Nick Nairn's A plate of Scottish pork

Day four: Dessert

Nick favoured the traditional route with his take on cranachan, while Jeremy made shortcake layered with raspberries and cream.

• Nick Nairn's Cranachan with oatmeal praline
• Jeremy Lee's Raspberry shortcake

Find out which suppliers from Scotland Nick Nairn and Jeremy Lee used to create their great British menus.