Great British Twist!

Ah well, all my deliberations about which starters on the Great British Menu I'd select from the winning seven came to nothing as the chefs were allowed to change the dishes they were putting forward to the judges' vote for the final three if they hadn't passed muster in the regional heats.
The seven starters they had to digest, cogitate and deliberate were:

Mark Broadbent's Pigeon pie with sour green tiger tomato pickle and Cumberland sauce
Richard Corrigan's Crubeens (pig's trotters) and beetroot with salad leaves and salad cream
Sat Bains' Ham, egg and peas
Jeremy Lee's Crab cakes and mayonnaise
Atul Kochhar's Seared scallops with grapes and mint dressing
Mark Hix's Oxtail salad with summer vegetables
Bryn Williams' Warm salad of lobster with summer vegetables and herbs and a Welsh water vinaigrette

It was interesting to see that Mark Hix had swapped his unpopular goats' cheese for something a bit more palatable but they felt it was merely "meat with salad", that Richard Corrigan had gone all "chi chi" and Jeremy tried to pretty his crab cakes up but even though they loved the taste they didn't like the presentation. And I noticed the other Mark had also made rather a radical change, instead of the Salad of duck livers, hearts, snails and bacon with a dandelion and apple salad that he cooked last week, he opted for a pigeon pie with tomato.

The judges decided that the three most superior starters are:

Mark Broadbent's Pigeon pie with sour green tiger tomato pickle and Cumberland sauce

Bryn Williams' Warm salad of lobster with summer vegetables and herbs and a Welsh water vinaigrette

Sat Bains' Ham, egg and peas

Ooh, I'm fearing for Richard, Jeremy and Mark Hix, roll on tomorrow!