Central England: Mains and Puddings

The three talented chefs from central England are halfway through their heat, and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating the Olympic and Paralympic Games.

The dishes are judged by veteran chef Tommy Banks, and include a mushroom and leek pithivier discus and ribeye steak, an Olympic torch made from buttermilk and goat’s cheese ice cream, and a horseshoe made from a Greek olive oil cake, honey mousse and fig compote. But who will be leaving the competition?