Cookery competition. Our week in the East of England continues, and our talented amateur cooks serve up roast pork, strawberry souffle, and a rather unusual venison dish.
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The South West and Wales heats continue, and the menu includes locally-sourced game bird skewers, spring onion suet pudding, and a pina colada bread-and-butter pudding.
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In the first of the Scottish heats, the menus are rich with local produce, including Ayrshire bacon, fresh Orkney langoustines, and profiteroles filled with tablet and cranachan.
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In the second Scottish heat, dishes include a French-inspired savoury pear cheesecake, a quirky pigeon dish with an Asian twist, and an old South Indian green chicken curry recipe.
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The cream of the week’s winning cooks come together to compete for a place in the national finals and the chance to have their recipe win the accolade of Britain's Best Dish and a
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The winners of the North East heats over the last four days compete for a place in the finals, as the judges decide which recipe gets a chance to go on to the next round.
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It is the last of the East of England heats before Friday’s regional final, and our amateur cooks will be preparing sausage and mash, apple Charlotte and banoffee upside down cake.
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Cookery competition. It is day four of the North West heats, and dishes include a Caribbean spicy vegetable soup, seared scallops and white chocolate and lemon cream tart.
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In the final day of the Wales and South West heats the pressure is on as the competitors must cook their dishes a second time to try to impress the judges again.
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The seven regional winners in the main course category compete for a spot in the semi-finals, cooking in a professional kitchen and hoping to impress three tough guest judges.
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The North East heats continue, and the menu includes lamb shank, banoffee pie, haddock bread and butter pudding, and a cinnamon and chocolate beef dish. Mark Nicholas hosts.
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The North East heats begin with some international inspiration, including an Oriental starter, a northern Indian main course, and for pudding, ginger parkin with rhubarb.
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