Taste

The starters kick off the Scottish heats with a traditional highland fish soup taking on pan-fried Scottish scallops and a sweet and the day ends with an inventive trio of lavender and orange desserts and a passionfruit crème brulee.

Day three of the Scottish heats, and our cooks are keen to impress with their culinary creations of Pan-fried Scallops, Pigeon Pie and Venison Fillet and the judges have to make a tough choice between two sumptuous puddings.

Regional finalists from Scotland have impressed the judges at the auditions, but now the competition gets a lot tougher.