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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 fish courses. Sat Bains cooks monkfish cheeks with belly pork, nuts, seeds and shoots. Glynn Purnell makes pike noodle with cauliflower, enoki mushrooms and summer herbs.