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Published on Mar 9, 2012
The dessert for the Scottish heat are complete. Alan Murchison has made an extravagant raspberries and cream dish with caramel globes. Tom Kitchin's dish is a homely highland crowdie cheesecake mousse with summer fruit jelly and berries.
Jeremy Lee gets to taste both dishes and gives impartial advice.
The Great British Menu season 4. Top British chefs compete to have their dishes included in a home-coming banquet for returning soldiers.