Michael Caines: "Let's go through what you've done with the fish."

Joe:  "I've really lightly cured it. I wanted to showcase the ultra fresh brill that we have available to us in Cornwall."

Michael Caines: "And you've gone for this real kick of chili. Do you think that'll overpower it?"

Joe:  "It's definitely prominent, but I think that we've got such a huge hit of lime, a huge hit of vodka, a huge hit of coconut. The sweetness and stuff. I think it works well.

Peers, tasting behind the scenes

 There's a bit of spice in there, which is really lovely.

Back in the judging room ...

Michael Caines: "The bun itself, the texture and the way that this is going to marry with this dish. Are you happy with it?"

Joe:  "I think with the steamed bun, I didn't want it to be, like, a huge, prominent part of the whole dish. I wanted it almost to be like a cheeky nibble on the side."

Peers, tasting behind the scenes

"That bao bun is lovely."

"It's possibly the tiniest bit of bread I've ever seen in my entire life."

Michael Caines: "Do you think these are successfully paired English and Asian flavors on a plate?

Joe: "I think so. I know the proof is in the pudding, but I think so."

Final Judging

Michael: "Joe, your dish. When Leach meets West. Beautifully presented. I can see east really meets west in this dish. And a wonderful display of Southwest produce. The cure on the brill and the scallops gave it a lovely texture and delivered with the seasoning being on point. The coconut, vodka and lime, that was the triumph. I really love that. I didn't like the clumsiness of the chili on top. Maybe a sophisticated brunois or small dice on top would have been much more fitting for the dish. The bun was a little dense, but it was the right dish to choose given the fact that you couldn't eat fish."