Central Starter

Synopsis

For the fourth series of Great British Menu the nation's finest chefs will compete to honour the men and women from all three forces serving in Afghanistan with a glorious homecoming dinner that captures the authentic tastes of home.

The British Forces richly deserve a sumptuous feast, and the best British chefs will be determined to win the honour of cooking it for them: four courses chosen by the nation to reflect and celebrate the best of British food, a feast fit for heroes and the families that love them.

Every week a new pairing of chefs, representing one of eight British regions, will take to the Great British Menu kitchen. The chefs will create a starter, a fish course, a main course and a dessert using the best ingredients from their local area. The dishes should be the epitome of Britain on a plate, a meal to warm the heart and a wonderful welcome home for the diners. They'll cook a different course every day before serving their entire menu to the GBM judges, Prue Leith, Matthew Fort and Oliver Peyton at the end of the week.

The eight winners from the regional heats will then go forward to the National Final where they cook their dishes again but this time, in addition to the judges, the great British public will get the chance to vote for their favourites and decide which chefs go forward to the banquet.

The chefs of the Central Region prepare their Starters: Glynn Purnell makes home corned beef with English mustard cream and textures of beetroot and radish, with brown sauce, whilst Daniel Clifford cooks asparagus with crispy hen's egg with smoked duck and fresh truffle. And there's a new twist to the competition that's guaranteed to keep the chefs on their toes.

Related Links

• Asparagus with crisp hen's egg, smoked duck and fresh truffle
• Homemade corned beef with English mustard cream and textures of beetroot and radish

Broadcast

1. Mon 30 Mar 2009
   18:30
   BBC Two