Strawberry and elderflower jelly with doughnuts and duck egg ice cream; poached rhubarb with lavender ice cream; brandy strawberry parfait with basil ice cream.
Chefs Richard Corrigan and Paul Rankin compete to represent Northern Ireland by creating a four-star menu that includes dishes such as poached turbot and venison Wellington.
The two remaining chefs cook their four courses again for judges Prue Leith, Oliver Peyton and Matthew Fort.
Mary Ellen McTague, James Durrant and Mark Ellis get their last chance to impress the judge with their desserts.
After a disastrous fish course, Mary Ellen McTague, James Durrant and Mark Ellis try to impress the judge with their main course.
Mary Ellen McTague, Jason Atherton's protégé James Durrant and newcomer Mark Ellis go head to head for the fish course.
Mary Ellen McTague, James Durrant and Mark Ellis do everything they can to impress the judge with their starter courses.
Anthony Demetre, Tom Kerridge and Tristan Welch try to prove they've got what it takes to cook at this year's banquet.
Tom Kerridge, Tristan Welch and Anthony Demetre create their best dishes.
Noel McMeel and Richard Corrigan go head-to-head in the kitchen; three judges decide who will represent Northern Ireland in the final.
South East chefs Atul Kochhar and Gary Rhodes serve up soft-shell crab, roast duck and Kentish apple mousse.
Hoping to represent the Midlands and East, chefs Galton Blackiston and Antony Worral Thompson engage in a culinary battle with gourmet dishes such as chilled potato soup oxtail and baked egg custard with fruit.
Chefs John Burton Race and Michael Caines compete to represent the South West with dishes that include lobster and strawberry shortcake.
Reliving the competition's laughter, stunning food and harsh judgments; four chefs meet Queen Elizabeth II.
Seven chefs who have won regional heats hope the judges pick one of their dishes to be served at Queen Elizabeth II's 80th birthday celebrations.
Setting their sights on representing Scotland, Tom Lewis and Nick Nairn prepare dishes such as roe deer and seared, home-smoked salmon.
Angela Hartnett competes with Bryn Williams to represent Wales with dishes such as leek and potato soup, salad of sea trout and pan-fried turbot.
Chefs Simon Rimmer and Marcus Wareing duel to represent the North with dishes such as smoked venison loin and Indian spiced halibut.