Aktar Islam: "Cooking that loin in a water bath. Was that the right choice?"

David: "Yes. I've tried a million different ways to make venison sing. Yeah, I'm happy with how I've cooked that venison."

Peers, tasting behind the scenes 

"I'm pretty happy with the cuisson on that. I think it's nice."

"And he's put lardo in the middle. It's an interesting idea."

"It's very techy. It looks great on the plate. It maybe doesn't add too much to the plate other than the aesthetic."

Back in the judging room

Aktar Islam: "Do you think you've got the ratio right with the amount of haggis in the tatty scone?"

David: "Yeah, I do. I think that's a lovely mouthful."

Peers, tasting behind the scenes 

"The sauce is lovely. It's got nice acidity."

Final Judging

Aktar Islam: "David, for your dish, "The Feast of Wallace", I really love the presentation. Your sauce was full of flavour. The potato scone was great. The swede brochette, that was great. But you took a beautiful piece of venison and I think you used the wrong process to bring out the best from that piece of meat. Putting the lardo into the middle of the loin, it had almost like a rubbery texture to it."