Asam Boi is the Malaysian term for salted sour plums, used heavily for drinks and cocktails but also as a snack and in cooking. In Season 13 of The Great British Baking Show ™, Syabira used asam boi with chili powder in her apple cake. We sell powdered Asam Boi for your use in recipes. 

Speculaas is the name of a traditional Dutch biscuit made from a combination of spices known as 'Speculaas spices'. This mixture combines: cinnamon, pepper, ginger, aniseed and cardamom.

 You can try mixing these spices yourself, or buy the ready mixed spice set here. 

Shumai is a traditional Chinese dumpling that is commonly served as a dim sum snack in Cantonese cuisine. It is made with a wonton wrapper and a filling of meat, seafood, and vegetables. 

The most common version is Cantonese-style shumai, which are round dumplings with an open top and a filling of pork and shrimp. 

Shumai can also be found in Japan, Southeast Asia, and Australia.

Although panna cotta is Panna cotta is traditionally an Italian dessert made with either cream or a combination of cream and milk, plus sugar and gelatin, it is used by modern chefs for both sweet and savory dishes. Essentially, it is an English style custard that is set with gelatin (or, for vegetarian or sustainable dishes, agar agar). 

Again traditionally, it was flavored only by a fruit or sauce over the top of the rounded panna cotta, but the cream in the dish can be flavored, or even supplemented with an alternative liquid like elderflower cordial or liquid shio koji.  

Tasha used yuzu. This fruit cannot be imported into the US, but is grown in California and can occasionally be found. A substitute is lemon juice, mixed with a little grapefruit and orange.

Buttercream splits (curdles) when the butter is colder than the sugar and if this happens to you at home, then the solution is to warm it up by either wrapping a red-hot towel around your mixing bowl ... or blowing your hair-dryer at the outside of the bowl and re-mixing.

For both Nicky and Abbi, the ganache curdled very suddenly. Adding a little more butter seemed to solve the problem although professional advice when ganache curdles is to warm it gently over a double boiler. If necessary, add a few drops of low-fat milk at room temperature and whisk in.

Several contestants had left one of their two sponges in the oven after the other was considered ready. This led to extra shrinkage on one sponge, and when the cake was complete it was possible to see the 'waistline'.