During the cook: Tom Kerridge: "Bangers and mash, red onion gravy. I mean, that is like a standard midweek tea, but it's also something that you'd have up and down the country in a gastropub. Super tasty. We can all cook sausages. Easy. Put those ingredients into that sausage skin. It is next level." Grace Dent: "Eric, you have brought us the soul food of your country, and now you're making sausages and mash, British soul food." Tom Kerridge: "The best advice I could give you today is just try and get the general shape of them." Tom Kerridge: "The gravy is about depth of flavor. That's the sort of thing that takes a little bit of time. So maybe that might be something that you want to start having a little look at sooner rather than later." Grace Dent: "Good luck making the sausages. I can't wait to see this." Tom Kerridge: "Well, a little nervous. The infrastructure of what he's done, I think, is the wrong way around. We haven't got the onion gravy on, or the sausages." Tom Kerridge: "Now that gravy is so important." Giorgio Locatelli: "It needs the whole 90 minutes for that." Tom Kerridge: "You've got to get those onions caramelized. The sweetness of it coming through." Tom Kerridge: "Making mash sounds like a very simple thing to do, but actually, it's all about getting the potatoes right, making it so it's not lumpy. You want it smooth, you want it creamy. Seasoning is so important to mashed potato, because otherwise it just becomes a little bit bland." Grace Dent: "I'm quite concerned. Do you think we're getting any dinner at all from Eric?" Tom Kerridge: "We've got mash. He's made the mash." Tom Kerridge: "Okay, I can help." Giorgio Locatelli: "Give it another push." Tom Kerridge: "And you can see that sausage mix is coming through. You see? Now you haven't got that long." {Tom Kerridge}: "Careful on that, 'cause that looks like it might be burning." Verdict: Giorgio Locatelli: "How was your experience?" Tom Kerridge: "I think there are a number of things that are great with this dish. You can clearly see you've made mashed potatoes before. They're delicious. You've got three great sausages there. The actual ability to make them, you've achieved, which is fantastic. But by the time you managed to make the sausages, you were left with the time constraint, trying to get them in the pan, which then means you're trying to cook them quite quickly. And then when you've got a harder, faster heat, it ends up with a slightly drier sausage." Grace Dent: "Your mash is a delight. It's silky and it's beautifully seasoned. It's really reassuring and comforting." Giorgio Locatelli: "The problem is this onion gravy really needed at least 20 more minutes cooking. It's really winey, and so that's a bit of a problem." Tom Kerridge: "I just think maybe the sands of time have worked against you here." Tom Kerridge to all four cooks: Tom Kerridge: "Today I've been so impressed by the food that has come up. You've done a real wonderful representation of those lovely dishes that are super close to my heart. All four of you should feel really proud of the work that you've done today." Deliberation: Grace Dent: "In the team challenge, Eric and Donna, they really did have a lot of fun in the kitchen, but it was all over the place." Grace Dent: "Eric definitely had difficulties, but he managed to get three sausages on the plate. That was difficult using that machine." Giorgio Locatelli: "The sausage was a little bit dry, but the problem for me was that gravy. It was supposed to be the soul of this dish. Not in this case."