Great British Menu: London and South East Starter

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Chefs from London and the South East compete to prepare the ideal starter for the Olympic banquet. This week's contenders are Marcus McGuinness, who prepares iced lamb's liver parfait, malt loaf, fingerling limes and rose geranium; Phil Howard, who rustles up a spring salad with goat's milk puree, pickled asparagus and quail's eggs; and Graham Garrett, who hopes to impress with his pickled rabbit, wild garlic quinoa and frozen rabbit liver parfait. The chefs must earn the approval of Great British Menu veteran Jason Atherton if they are to cook for judges Prue Leith, Oliver Peyton and Matthew Fort on Friday.