Fourteen of the nation's top chefs compete to convince the French that we can match them in gastronomic prowess.

It's day two of the North of England heat and Marcus Wareing is defending his title against stiff competition from Mark Broadbent. For the fish course, both chefs have decided on turbot. Mark is poaching his in white wine and serving with cockles and a brown shrimp butter, whereas Marcus is poaching his fillet in red wine. Presented by Jennie Bond. Show less