This week the main ingredient is vegetables. Guest chefs are Gill Meller , River Cottage chef, and Florence Knight from London's Polpetto. The judge for the week is Charlie Hicks, greengrocer. The star ingredient this time is beetroot and the additional ingredients are hardboiled egg and anchovy, blue cheese and poppy seeds, and walnut and yogurt.
It's the start of a new week and the main ingredient is meat. Guest chefs for the week are Lisa Allen, head chef at Northcote Manor and Sam Rom, head chef at the River Cottage canteen. Today's main ingredient is lamb and it is teamed up with feta and tomatoes, courgette and mint, and almond and squash.
As usual, Hugh makes two dishes. One for fun and one for the competition. He makes a simple salad using our main ingredient of chicken with green beans and black olives. He also prepares roast chicken with tarragon and tomatoes. Our guest chefs use potatoes and leeks, and blue cheese and mushrooms for their entries.
It's the end of the week and beef is the main ingredient today. We have beef tartare, beef and horseradish with beetroot, and beef stew with tomatoes and shallots. Once again Hugh cooks an extra, this time a steak sandwich with gherkins and cheddar.
It's week three and the main ingredient for the week is fruit. Gill Meller returns as a competitor with Sophie Wright and judging the week's efforts is Alys Fowler. Using apples, Hugh again cooks two dishes using chilli and squash for a soup, and walnut and beetroot in a salad. Our guests cook up a storm using pork and potatoes, and fennel and mackerel.
The end of week three and the chefs' main ingredient today is apples. Apple crumble is made by Hugh, Gill makes an apple flan with almond paste, and a ricotta cheese doughnut with apple puree is Sophie's choice.
Week four and the feature is fish. Guests for the week are Euten Lindsay and Kaspar Gaard. Our team is complete with Nick Fisher as judge. Hugh's ceviche features lime and mint, while Euten uses allspice and carrots. Kaspar completes the trio with bream poached in butter and celeriac.
Hugh produces two dishes using mackerel. One coated in oatmeal and served with rhubarb, and the other baked with bay and lemon. Kaspar and Euten go back to their ethnic roots and produce a Danish recipe with red onion and fennel, and a Jamaican dish with coconut milk and peppers.
Once again Hugh makes two dishes using the hero, squid. Almonds and hummus complete one dish, while he uses parsley and edible flowers in the other. Euten uses courgettes and lemon and Kaspar's extra ingredients are horseradish and baby leeks.
It's the final week of the competition and this time our chefs go to the store cupboard for their ingredients. Allega McEvedy and Tim Maddams complete the trio of chefs with Hugh, and it is Hugh's mum who is doing the judging this week. We start the week with pasta combined with tomato and blue cheese, and garlic and olive oil. Other dishes use mushrooms and mascarpone, and cabbage and sausage.
Our team are going nuts today. Hugh is using walnuts to make a baklava, and once again a second dish, this time using hazelnuts with ricotta and honeycomb for a great pudding. Allegra chooses chestnuts with cider-soaked prunes and yoghurt to make a brittle, and Tim is using hazelnuts for macaroons.
Featuring pulses Allegra uses chickpea with chorizo and red pepper. Tim makes a black bean soup, and Hugh, once again, makes two dishes using lentils. Puy lentils with sultanas and celeriac in a salad, and red lentils with bacon and onions in a soup.
The staple of many countries, rice is the star today. Hugh teams it up with seaweed and avocado, and a second dish with red beans and coconut milk. Tim uses chicken stock and sorrel for his dish while Allegra opts to make egg-fried rice.
The last day of the competition, and we use that most decadent ingredient, chocolate. Prunes and brandy create a chocolate pudding, while fruit and nuts make great chocolate bars. Chocolate is used for truffles by Tim and Allegra finishes the competition with chilli-spiked hot chocolate.