Great British Menu

The chefs are halfway through their heat and today they serve up their main courses and desserts. The stakes are high and again they are each serving a unique take on the pop music brief. For their mains, Mike is confident his northern dish Rack n Roll, which puts both classic Yorkshire hogget and traditional Lancashire hotpot in the spotlight, has the edge to help him claim the top spot. Samira is bringing the Nigerian flavours of her childhood to the kitchen with her dish featuring ox cheek and okra, dedicated to the MOBO awards. Tom is trying to keep his nerves under control in order to pull off his Fields of Gold dish. Inspired by the Sting song, it uses guinea fowl as its centrepiece.

After the nail-biting scoring on the main courses, it is the dessert and the chefs' last chance to impress their veteran judge and stay in the competition to cook for the judges. Samira gets nostalgic with a dessert inspired by a memorable Coldplay concert she attended, called Paradise Whatever the Weather, featuring three different kinds of parfait. Tom is celebrating his north east heritage, with a dessert inspired by Billy Elliot and featuring coal-like black macarons. Meanwhile, Mike is praying the sun shines on his final dish of the day, Glass-Gin-Berry, an ambitious, fun dessert a tribute to Glastonbury, combining edible glass, gin and berries.