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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. The chefs from Wales prepare their fish courses: Angela Hartnett cooks pan fried pollack with red wine reduction, fennel and confit tomatoes and white onion puree, while Stephen Terry prepares organic salmon and smoked salmon with crab fritters and cockle popcorn.