Great British Menu

It's the 20th anniversary series of Great British Menu, and four chefs compete for north west England with canapes, starters and fish dishes celebrating great Britons of the past for a banquet at historic Blenheim Palace.

The dishes are judged by the Michelin-starred Paul Ainsworth and include a scouse pie, in honour of Anne Williams and her campaign to obtain justice for those who died in the Hillsborough disaster, and a poetically inspired Wordsworth confit trout with sauce barigoule, marigold oil, nasturtiums, and a butterfly tuile.

The three talented chefs from north west England are halfway through their heat, and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating great Britons of the past for a banquet at historic Blenheim Palace.

The dishes are judged by veteran judge Paul Ainsworth and include a surprise main of three of Cilla Black's favourite things, liver, bacon and cabbage, a suffragette rosette for Emmeline Pankhurst using a black garlic and tofu ragu, and a strawberry edible garden dedicated to Liverpool's Strawberry Fields and John Lennon. But who will be leaving the competition?

The two highest scoring chefs from north west England must go head-to-head and cook their six-course menus again.

They need to impress a panel of exacting judges: Michelin-starred chef Tom Kerridge, former Great British Menu Champion of Champions Lorna McNee, and comedian and food podcaster Ed Gamble. The guest judge is Margaret Aspinall, the remarkable campaigner for justice for her son and the 97 in the Hillsborough disaster in 1989. How will she judge dishes celebrating great Britons of the past?

Only one of the chefs will triumph and go through to represent north west England at the national finals.