This week’s show takes place in Bakewell and sees the cooks creating mouthwatering recipes involving locally produced chocolate.

The two chefs taking part in this week’s show are Simon Lilley, a founding chef at Coghlans Cookery School, and his former pupil Kim Gdaniec. Simon is confident that as he is a professional chef, amateur Kim will give him no trouble in the competition. “She’s just a housewife cook, so I’ve got nothing to worry about,” Simon boasts. Kim, however, is not going down without a fight. “I’d like to show him a little bit of what he’s shown me,” she says.

Kim and Simon’s challenge is to search Bakewell's award-winning farmers’ market for the best ingredients they can find. They will then use that produce to create a spectacular two-course meal 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 features Andrew Bingham, the local MP for the High Peak area. Joining him is Joy Hales, editor of Derbyshire Life magazine, and Alan Hill, head chef at the Michelin-starred Devonshire Arms eatery. Alan has some inspiring words for budding chefs. “You’ve got to have passion and dedication,” he advises.

After selecting their raw ingredients, the chefs are given a special element that they must incorporate into one of their dishes. On this occasion, the ingredient is chocolate, which has to be used in the main course rather than the dessert. Simon’s first dish is a duo of rabbit with chocolate sauce on a bed of wilted wild nettles. Kim decides to make fillet of Derbyshire beef with a dark chocolate jus with a side of broad beans and a potato rosti.

“Aside from the wheel, I think chocolate is the greatest invention in the world,” Amanda says. She travels out into the Peak District to visit the small workshop of the Cocoadance Handmade Chocolate company. Based in a stunning National Trust-protected cottage, the company is run by David and Bridget Golubows. The couple endeavour to add locally grown produce into their individual chocolate recipes, which can feature nettles, rhubarb, currants and other seasonal fare.

Back in the kitchen, Kim begins creating her main course by heat-sealing her beef fillet, then melts butter in a pan with chopped shallots. She then adds stock, wine and melted dark chocolate to create a thick jus. Meanwhile, Simon fillets his rabbit then wraps the meat in the stomach lining of a sheep, which he then poaches for ten minutes. Next, he creates a ragout with chopped pieces of rabbit leg, then wilts down his spinach and nettles for the serving base.

The judges unanimously favour Simon’s main, but Kim could still win them round with the pudding. She makes a meringue roulade with seasonal berries, while Simon creates a cherry tarte Tatin with warm vanilla crème anglaise. Simon’s is clearly the fancier of the two dishes, but his pudding runs the risk of being too sour. Has Kim made the right choice by keeping her dessert simple and homely?