Aktar Islam: "The haggis porridge. Level of seasoning in that. Is that right?"

Calum: "I think it's maxed out."

Peers, tasting behind the scenes

"The haggis is very nice. A touch on the salty side."

"It's a little high in seasoning."

Back in the judging room

Aktar Islam: "Level of smoke on that cauliflower."

Calum: "I think it came across quite subtly. I mean, to be honest, I'm quite like just quite big, bold flavors.

Peers, tasting behind the scenes

"The gratin's amazing. You'd eat that on its own."

"The smoke was quite heavy and I was worried it would be too smoky, but, yeah, it reads really well, actually."

"What's the puree again?

"Date?"

"Oh, yeah. Slightly incongruous."

Back in the judging room

Aktar Islam: "So it's date cherry purée?"

Calum: "Yep. I think it, you know, it works really well, but maybe I didn't have enough acidity in there."

Final Judging

Aktar Islam: "Calum, for your dish, Crofter's Revolt. I admire your decision to use lamb rump, but I think it was just ever so slightly under. The haggis porridge, that was delicious. The only thing I'd say, I'd probably bring salt level down a touch with the cauliflower and cheese. And that cauliflower has got some smoke. That smoke level was great, but it's just on the edge. The date and cherry purée for me was a bit too on the sweet side. I really like the sauce and I can't fault it in any way."