Series two: South-east Last year's South-east finalist, Atul Kochhar, faced stiff competition in the form of Stuart Gillies. Find out more about the series.

Day one: Starter

As before, the first dish of the week was the starter: Atul presented scallops with a grape and mint dressing to the judges, while Stuart delivered tarts packed with asparagus, leeks and peas.

• Stuart Gillies' Pea and leek tarts with glazed asparagus and herb salad
• Atul Kochhar's Seared scallops with grapes and mint dressing

Day two: Fish course

For the fish course both chefs gave their spin on John Dory: Stuart pan-fried his and served it with lobster mash and Atul's was crisp-fried and served with crushed peas.

• Atul Kochhar's Crisp-fried spicy John Dory with grilled tomato chutney, cucumber salad and crushed peas
• Stuart Gillies' Pan-fried John Dory with lobster mash, broad beans, samphire and courgette flowers

Day three: Main course

It was time for the main event on Wednesday, the main course. Stuart served roast suckling pig and Atul spiced things up with lamb rack and pan-fried lamb patties.

• Atul Kochhar's Atul Kochhar's Lamb rack and pan-fried lamb patties flavoured with rose petals
• Stuart Gillies' Roasted loin of suckling pig with mustard sauce

Day four: Dessert

On Thursday our chefs delivered their desserts. Stuart went for a novel twist on cheesecake and Atul presented a trio of apple flavours with apple basil granita, apple confit and individual apple charlottes. Following some criticisms of the seasonal correctness of an apple dessert in summer, Atul changed his dessert for the final.

• Vanilla and gingerbread cheesecakes with fresh raspberries and raspberry sorbet
• Atul Kochhar's Apple tasting of the South-east
• Atul Kochhar's final dessert: Warm raspberry rice pudding, cherry brandy syllabub and almond caramel biscuits

Find out which suppliers from the South-east Stuart Gillies and Atul Kochhar used to create their great British menus.