Radio Times: Review by:; Jane Rackham

An Olympic breakfast in most greasy spoons is a gargantuan fry-up. In the award-winning hands of South West chefs Nathan Outlaw and Paul Ainsworth it’s a much cleverer, more delicate dish involving hogs pudding, seaweed and confit bacon.

Michelin-starred Simon Hurlstone, however, skips breakfast to produce a visually stunning beetroot and goat’s cheese starter using techniques that astound the others.

It’s a close-run competition so there are no controversial Johnnie Mountain-type exits in this heat. “It’s a race, not a sprint. I’ll catch up,” says the chef with the lowest mark. He’d better get his running spikes on, the final’s on its way.

About this programme

36/45. Chefs from the South West compete to prepare the ideal starter for the Olympic banquet. This week's contenders are Paul Ainsworth, who prepares his `breakfast of champions'; Nathan Outlaw, who rustles up hogs pudding with seaweed, potato terrine and mushroom ketchup; and Simon Hulstone, who hopes to impress with his beetroot and goats cheese dish. The chefs need to earn the approval of Great British Menu veteran Tom Kerridge if they are to cook for judges Prue Leith, Oliver Peyton and Matthew Fort on Friday.