Michelin-starred chef Angela Hartnett shares her four favourite dishes. She makes lemon meringue pie, roasted veal sweet bread, anellini pasta, and roasted pigeon.
The remaining three restaurants, Sweet Mandarin, Lasan, and Santa Maria Del Sur, compete for a spot in the final round.
From a sumptuous meringue with blackcurrant coulis, to a heritage salad with beetroot straight from his garden, Raymond Blanc creates something for every palette; Angela Hartnett joins him in the kitchen, and cooks cep tagliatelle for her old friend.