As the competition continues, chefs Gordon Jones, Roberta Hall, Ross Bryans and Amy Elles compete in the heats for Scotland. Each chef prepares a starter and fish course celebrating iconic food from children's literature, including a venison tartare with smoked celeriac remoulade which pays homage to J K Rowling's Harry Potter franchise, and a Wind in the Willows inspired dish featuring a sourdough baguette and chicken terrine
