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The country's top chefs compete to cook a banquet at London's Gherkin building. Every week, two chefs representing one of seven British regions will compete to make a starter, a fish course, a main course and a dessert for the judges. This episode features the chefs of the central region preparing their starters. Sat Bains makes quail, warm egg yolk and asparagus salad. Glynn Purnell cooks pea and black olive trifle with rabbit lollipops.