Peers, tasting behind the scenes

"What do you think about the way this looks, Chefs?"

"It's beautiful."

"So cool."

"Very elegant."

Back in the judging room

Aktar Islam: "The pastry, has that come out as you wanted it to?"

David: "Yeah. So the texture of the seitan is very gentle. Coupled with the crisp, I think it adds to the dish."

Peers, tasting behind the scenes

"The lamination's great."

Back in the judging room

Aktar Islam: "The actual filling?"

David: "I believe, is a fantastic texture. It's really light, but it sings with the tofu and the spices that are put in it as well.

Peers, tasting behind the scenes

"When I questioned it, being vegan or whatever, I think it's quite meaty."

Back in the judging room

Aktar Islam: "Celeriac? You've cooked it in a barigoule?

David: "A very traditional barigoule, but with some of that spice in there."

Aktar Islam: "Now, your sauce, the ground nut sauce?

David: "Yes. I genuinely believe I've got the balance right of it because you want to taste the pepper. You want a touch of spice."

Peers, tasting behind the scenes

"Barigoule sauce for me is the winner. It's really delicious."

Final Judging

Aktar Islam: "David, for your dish, 'Lead and I will Follow'. Great pastry. I mean, the lamination was bang on. I thought the Saitan filling for the sausage roll was moreish and savory. Moving on to your sauce. So you've got some powerful flavors in there, but it packs some heat. So bear in mind, there are other courses that follow. Overall, well done."