Taste

Day four of the South-East heats and in the mains kitchen it's the battle of the birds, as peppered duck breast takes on pan-fried pigeon breast.

This week's six remaining cooks have done the capital proud as they've smoked, baked and fried their way to the regional final.

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.