Great British Menu: Season 19, Episode 20

19 - 20: Northern Ireland: Mains and Puddings

The three talented chefs from Northern Ireland 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 a roasted squab pigeon in honour of clay pigeon shooter Kirsty Hegarty, a palate cleanser based on the Olympic motto, 'Faster, Higher, Stronger - Together', and a passion fruit and white chocolate winners' medal. But who will be leaving the competition?