South-east

Atul Kochhar faced competition from Jason Atherton this week. Find out more about the series.

Day one: Starter

Jason made a posh version of BLT, while Atul went for a brightly coloured pea soup, served with Indian poori. Jason's bread/brioche was from The Flour Station and Atul visited soup-maker Isabella Borani in London.

Jason Atherton's Bacon, lettuce and tomato with Croque Monsieur
Sorry, Atul's recipe is currently unavailable

Day two: Fish course

Jason Atherton's London cure salmon with avocado purée and horseradish 'snow'

For the fish course Jason provided a little snow in the summertime with a cool horseradish accompaniment to London cure salmon, while Atul gave salmon an alternative spin with Madras-style flavourings and a savoury semolina pudding. Jason visited Forman and Son for his London cure salmon; Atul sourced his salmon from Daily Fish Supplies.

Jason Atherton's London cure salmon with avocado purée and horseradish 'snow'
Sorry, Atul's recipe is currently unavailable

Day three: Main course

Atul Kochhar's Aylesbury duck braised with pineapple

It was time for the main event on Wednesday, the main course. Jason cooked Dexter beef sourced from Badger's Farm in Surrey, while Atul visited Richard Waller for an Aylesbury duck perfect for his pineapple sauce.

Jason Atherton's Dexter beef fillet, ox cheek, smoked potato purée and marrow bone
Sorry, Atul's recipe is currently unavailable

Day four: Dessert

On Thursday our chefs delivered their desserts. We've come to expect the unexpected, which was typified today by Jason's unusual take on Arctic roll and Atul's spin on panna cotta. Jason sourced his raspberries from Langridge Organic, while Atul's cream came from Windmill Foods.