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It's the 20th anniversary series of Great British Menu, and four chefs compete for north west England with canapes, starters and fish dishes celebrating great Britons of the past for a banquet at historic Blenheim Palace.

The dishes are judged by the Michelin-starred Paul Ainsworth and include a scouse pie, in honour of Anne Williams and her campaign to obtain justice for those who died in the Hillsborough disaster, and a poetically inspired Wordsworth confit trout with sauce barigoule, marigold oil, nasturtiums, and a butterfly tuile.