Simon Rogan: "Obviously, it's the star of the show. Do you think you've got that beef as well cooked as you could have hoped for?"

Nicholas: "I think it's really nice. Yeah. The long rest in the beef fat and brown butter bath has been really beneficial."

Peers, tasting behind the scenes

"The beef is lovely and the garnishes are really nice"

Back in the judging room

Simon Rogan: "The depth of flavor in that sauce. Do you think you managed that in that time?"

Nicholas: "I think it was always going to be probably the hardest challenge. I do think I've extracted a lot of flavor."

Peers, tasting behind the scenes 

"I think the flavor he's got in that sauce in the Times, really, really impressive."

Back in the judging room

Simon Rogan: "And the panisse?" 

Nicholas: "If anything, it could have had another minute or two in the fryer just to kind of really crisp up on the outside."

Peers, tasting behind the scene

"That walnut ketchup is lovely, but because that cheese sauce is so strong, it sort of disappears."

 Back in the judging room

Simon Rogan: "So what score do you think you would give this dish?"

Nicholas: "I think I would go for an eight."

Final Judging

"Nicholas, for your dish. "Dear Dairy". The presentation of the dish had that farm to table feel, but unless you told me it was about Edith Cannon, I wouldn't really have known. But the beef was cooked very well, and you could really taste those resting juices, which was lovely. I think the sauce could have done with a bit more viscosity. The truffle panisse could have been a bit more crispy on the outside, but I like the cheese on top along with the truffle. It was a nice touch."