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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 main courses: Angela Hartnett cooks roasted fillet of veal with teifi cream, potato gnocchi, peas, broad beans and baby artichokes, while Stephen Terry prepares salt duck breast and hash with quails egg, peas and broad beans.