It's finals week on Great British Menu as the eight regional champions battle for a chance to cook at a glorious banquet marking the centenary of the Women's Institute, at London's historic Draper's Hall.

Each day, the chefs must cook one of their four courses again to impress not only the judges Matthew Fort, Oliver Peyton and Prue Leith, but also guest judges who know the exacting standards of the WI, as well as their fellow chefs who will also be marking the dishes.

The best dishes will be selected for the judges' shortlist, putting them in contention for a place on the banquet menu. But this year, instead of the three top-scoring dishes being guaranteed a place on the shortlist, only those that are deemed perfect will make the grade. So each day there may only be two dishes that make the judges shortlist, or perhaps only one.

The final menu will be chosen by the judges from the dishes that have been shortlisted, so to be in with a chance of cooking at the banquet, the chefs must have secured a place on the judge's shortlist at least once.

It's a battle for dessert, and the last chance for the eight regional champions to get a dish in contention for the final banquet. Those who've failed to make the judges shortlist so far are going all out. Joining the judges is author of the WI centenary cookbook Mary Gwynn, who helped judge the London and south east heats. When the dessert result is in, it's down to the judges to pick the perfect menu from all four courses' shortlists. Which chefs will triumph to cook the starter, fish, main and dessert at the WI banquet? Show less