Chefs from Wales cook mains and desserts celebrating the Olympics and Paralympics. Two contestants make pigeon and beetroot, but in different ways, and the third makes a Sichuan hot-pot to celebrate the Olympic torch. Dessert dishes include a re-creation of Mount Olympus with flinty meringue and mousses served on a stony mountain, and an unusual take on a treacle tart with miso and a milk crumb
