Wales In the second of the regional heats, Stephen Terry and Angela Hartnett went head-to-head in the kitchen, battling it out to win the chance to represent Wales in the national finals. Find out more about the series.

In this article

Chefs' menus

The week's winner

Day one: Starter

We kicked off the week with the starters. Angela created ravioli stuffed with quail and chicken mousse, while Stephen went for a breaded asparagus dish with a goats' cheese dressing. Angela got her quail from Penrhiw Farm, while Stephen's goats' cheese came from Cothi Valley Goats.

• Angela Hartnett's Quail ravioli with braised orange chicory and thyme velouté
• Stephen Terry's Asparagus and Carmarthen ham with goats' cheese

Day two: Fish course

Today the chefs competed with their fish dishes. Angela chose to use pollack which she pan fried with curry spices, while Stephen used Black Mountain smoked salmon belly in his layered dish.

• Angela Hartnett's Pan fried pollack with curry spices, fennel, confit tomatoes and white onion purée
• Stephen Terry's Organic salmon and smoked salmon with crab fritters and cockle 'popcorn'

Day three: Main course

The chefs reached the main courses today, both creating far-from-ordinary dishes of meat with potato and vegetables. Angela's veal was accompanied by potato gnocchi, while Stephen made a hash to make full use of all parts of his duck. Angela's artisanal cheese was sourced from Teifi Farmhouse Cheese, while Stephen's duck was treated for 36 hours with salt from The Anglesey Sea Salt Company.

• Roasted fillet of veal with Teifi cream, potato gnocchi, peas, broad beans and stuffed artichokes
• Stephen Terry's Salt duck breast and duck hash with quails' eggs, peas and broad beans

Day four: Dessert

Today the chefs completed their menus with the dessert course. Angela's parfait with granita was a mingling of French and Italian culinary influences, while Stephen made use of tomatoes as a fruit in his delicate milk dessert.

• Angela Hartnett's Pistachio parfait, roasted cherries and amaretto granita with chocolate and almond tuiles
• Stephen Terry's Milk jelly with tomato and nettle syrup

It was another victory for this year's newcomers to the competition, with Stephen Terry going through to the finals.

• Learn how to chop like a pro. Watch knife skills masterclasses with Michelin-starred chef Paul Merrett.