Ayesha preps her monkfish.

Ayesha: “I’m going to be doing a black beurre blanc with arak. Arak is a Middle Eastern spirit. And then I've got monkfish that I'm cooking confit (actually, just in a water bath) with beef dripping that I'm finishing on a charcoal grill. Then I've got a preserved lemon gel, so I'm adding laverbread tuille.”

Spencer Metzger: “Sometimes when you water bath the monk fish, it can go a bit spongy.”

Ayesha: "I just want to add loads of watercress in this dish just to make it really punchy."

Judges talking behind the scenes

“Tell me what you're looking for on the monkfish.”

Spencer Metzger: “It's a really meaty fish, so she's cooking it in that beef fat, which would be great. Nice caramelization on the outside. Unfortunately, sometimes if it goes wrong in the water bath, it could be almost like cottonwood and spongy, which is what we don't want.”

Notes taken during cooking

Ayesha: "This is the watercress velouté. Try a little."

Spencer Metzger, talking to the camera after tasting the watercress velouté

"When it's chilled, I'm sure it'll add a nice creaminess to the dish. She's just got to up the seasoning slightly, make sure it's the right texture, as it could firm up slightly when it's cold."

Ayesha's fish dish will be topped with a laverbread tuille depicting Snowden.

Ayesha: "The first tuille came out perfectly and then the second one ... I've lost the rim a little bit."

Spencer Metzger: "Cook it at 140 degrees (Celsius) until it's just set. And then you peel it out, it's soft. And then you bang it back in the oven at like 170 and crisp it up."

Ayesha: "Thank you, chef. I'll give it a shot."

Plating

It's the moment of truth for Ayesha's tuilles.

Ayesha:  "Are you crispy enough? The fan was on high, so they've blown. That's all that beautiful work down the drain. They've all come apart in that high fan."

She starts plating her cucumbers. Preserved lemon gel and garnish ready for her barbecue-finished monkfish.

She still needs to resuce the tuiles.

Spencer Metzger: "That fish will go cold quite quickly."

Now, with the beurre blanc decanted, the dish is complete.