Judge asks Chef some key questions about the finished dish

Aktar Islam: "For the base of your dish. It's all built around this smoked aubergine puree. Are you happy with the texture and seasoning?"

Chef Samira: "Yeah, I think so."

Fellow judges, talking about the dish behind the scenes:

"The puree lifts everything."

"I love that little barbecue flavor that's coming through."

"I'm not sure I'm getting much pickle."

Aktar Islam: "Let's talk about the whipped vegan feta."

Chef Samira: "I think, to be honest, I would have wanted it to be a little bit thicker."

Fellow judges, talking about the dish behind the scenes:

"I would have put a tiny bit of salt on the crisp if I was being super critical."

Aktar Islam: "You've put a lot of work into this."

Chef Samira: "Yeah, I think I need to nail the temperature of the oil before frying it."

Summary

Aktar Islam: "Samira, your dish "passing of the flame", the crisp element, which you were concerned about, I thought that was fantastic. Lovely and in season, I was very happy with that. The aubergine puree was smoky, but not too smoky. I thought the texture was fantastic. For me, it is an element. I would have wanted a bit more of the aubergine chunks. For me, they were just a bit too small. I would want to see a nice slab of aubergine that you're able to almost treat like a steak. So it builds up that nice layer of flavour. The whipped feta, it's not an element that I was very happy with. I just didn't like the texture of it. I didn't like the look of it. Overall, it has a lot of potential. You've got the right elements and all the ingredients there, you just need to rework everything."