This week’s show takes place in Bristol and features such dishes as portobellini mushrooms on toasted brioche, thyme and garlic roasted chicken breast with smashed courgettes and carrots, and Cotswold white hen with summer greens.

The two professionals taking part in this week’s show are Jonny Evans and Ron Faulkner. Head chef at Berwick Lodge, Jonny has a passion for local produce. “It’s got to be local and it’s got to be real ingredients – no pre-bought, pre-packed stuff,” he says. Ron is head chef and proprietor at Ronnie’s Restaurant in Thornbury. “We don’t create poncy food,” he asays of his menu. “It’s good, earthy, wholesome grub.”

Ron and Jonny’s challenge is to search Bristol’s award-winning farmer’s market for the best ingredients they can find, then use that produce to create a spectacular two-course meal. But the cooks will not be working from the comfort of their usual school kitchens. Instead, they will have to prepare and cook their dishes in an alfresco kitchen in the heart of the town centre, under the watchful eyes of shoppers, traders and the ‘Street Market Chefs’ judges. This week, the judging panel consists of former England rugby star Gareth Chilcott, Holly Aurelius-Haddock, editor of Flavour Magazine, and Doug Bonar, head chef at the Clifton Club. Aware that the chefs will be feeling the pressure, Doug offers some words of advice. “They need to keep it visual and simple,” he says.

After selecting their raw ingredients, the chefs are given one special element that they must incorporate into one of their dishes. On this occasion, the ingredient is mushrooms, grown at a nearby farm. While Amanda visits the farm in question to examine the growing process, the chefs set about preparing a starter they think will wow the judges.

Jonny pins his hopes of success on a dish of portobellini mushrooms on toasted brioche with asparagus and mixed leaves. Ron, meanwhile, plumps for a portobellini mushroom and asparagus salad. In the event, both dishes look great as they are presented to the panel. “They are both visual feasts,” enthuses Amanda. Ron’s dish is first up, and is met with positive reviews from the judges. “It’s beautifully presented,” says Holly. “That’s a great meal – I’d pay for it anywhere,” adds Gareth. Jonny’s effort is next, and splits opinion amongst the judges. “I think it’s really nice,” begins Doug. “But the only thing I will say is that the wine has slightly affected the taste of the mushroom.” Will Doug’s minor criticism give Ron a points advantage going into the second round?

With the first course fully digested, the chefs get back to the kitchen to work on their mains. Jonny hopes to edge ahead in the scoring with a thyme and garlic roasted chicken breast with smashed courgettes and carrots, while Ron goes for breast of Cotswold white hen with summer greens. As the pair boil, broil and bake away, a crowd of excited onlookers gathers around the kitchen. As the final whistle blows, Ron and Jonny have once again produced very artistic-looking plates of food. “They both look absolutely beautiful,” says Amanda, as the judges tuck in. With the competition on a knife edge, which cook will be crowned Bristol champion and take home the much sought-after ‘Street Market Chefs’ plate?