The three talented chefs from London and south east England are halfway through their heat, and the pressure is mounting. Once again, they each serve a unique take on the brief celebrating the Olympic and Paralympic Games.

The dishes include an ancient Greek feast, featuring stuffed quail, an ode to an Olympic snowboarder with shaved frozen ice, yuzu syrup and lime cream, and pistachio and honey kulfi served with tapioca noodles and raspberry gel. But who will be leaving the competition? Show less