Aktar Islam: "Beetroot jelly. Have you regulated the sweetness?"

Mark: "There's a blend of sugar and vinegar in there, but not so much acidity that it would just be a pickle, essentially."

Aktar Islam: "Potato. Is that the texture that you wanted?"

Mark: "They do tend to go soft quite quickly. It is a bit of a race against time."

Peers, tasting behind the scenes

"All the texture is one now. It became like a cake texture."

Back in the judging room

Aktar Islam: "The vegan whipped feta. Is that giving you cream cheese vibes?"

Mark: "Yeah, it is kind of where I wanted it to be."

Peers, tasting behind the scenes

"I think it adds a nice flavor."

Final Judging

Aktar Islam: "Mark, for your dish, 'A Study in Scarlet'. The entire presentation looked great. Serious attention to detail. The jelly, it's always tricky because you want something that holds but then also dissolves on the palate, and I think you did that very well. I really enjoyed the vegan cheese, and I like the acidity that you got from it, so, yeah, that was very pleasant. And then moving on to the potato sheets, you put a lot of effort into making them lovely and crisp, but after they were put into the book, they became quite soggy and quite leathery. I did love the idea behind the dish, but I think there's still a bit of work to put in."