This week’s show takes place in the Monmouthshire market town of Abergavenny, where the chefs create their own unique dishes using traditional Welsh lamb. The two professionals taking part in this week’s show are Steve Bennett and Domenico Scarpetta. Steve is head chef at the Llansantffraed Court Hotel in Abergavenny, while Italian Domenico is owner/chef at local institution the Malthouse, where he indulges his passion for the flavours of his native Puglia.

Steve and Domenico’s challenge is to search Abergavenny’s sizeable farmers’ market for the best ingredients they can find. They then use that produce to create a spectacular two-course meal in an alfresco kitchen in the heart of the market, under the watchful eyes of shoppers, traders and the ‘Street Market Chefs’ judges.

This week, the judging panel features local radio presenter Angela Jay and Western Mail food and wine critic Neil Cammies. While Angela is keen to see how the chefs fare in an unfamiliar environment, Neil is fixated on the quality local produce. “I’ll be looking for the ingredients to really sing through,” he says. Rounding off the panel is Iain Sampson, who was named Wales’s best chef of 2010. Optimistic Iain, who is head chef at the Peterstone Court Country House Hotel in the Brecon Beacons, is looking forward to tasting the competitors’ culinary creations. “Whatever ingredient they’re given, I’m sure they’re going to create something we’ll really enjoy,” he says diplomatically.

After they have selected their raw ingredients, the chefs are given a special element that they must incorporate into one of the dishes. On this occasion, the ingredient is lamb. Domenico decides to prepare a rack of lamb with lentils and a vegetable ragout. Meanwhile, Steve plumps for lamb loin with liquorice beurre blanc, fresh peas, cocotte potatoes and baby fennel. Amanda is surprised by Steve’s decision to use liquorice in his meal. “It is a punchy flavour,” he admits. “But the lamb’s also got enough to stand out for itself.” While Steve poaches his lamb in a mixture of ground liquorice root, cream and butter to make a beurre blanc, Domenico sears his rack of lamb and cooks his veg and puy lentils in stock to make a ragout.

The moment of truth finally arrives, and it is time for the judges to taste the two main dishes. Neil is impressed by the earthiness of Domenico’s lentil dish, but his fellow judges think it all looks a bit wintery. “It’s not quite got that summery pizzazz,” Iain admits. “But as a dish it’s lovely.” However, Steve’s dish goes down a storm. “It’s summer on a plate,” Neil says, and the judges unanimously declare Steve the winner of the first round.

However, it is the dessert course that will decide the outcome of the competition. Domenico chooses to whip up a zabaglione Danzy Jones, which a puzzled Amanda soon discovers is the name of a local whisky liqueur. Meanwhile, Steve makes a peach galette with raspberries, crème fraîche and the unusual addition of a fantastic green tarragon syrup. Can Domenico reverse his rival’s lead and take home the much sought-after ‘Street Market Chefs’ plate?