Chef Tom: "I made all kinds of variations of carrots ... blistered carrot chutney, carrot glaze, and carrot mousse. Then I made bone marrow dust and green chutney."

Judging

Gail Simmons: "Tom's dish. My first bite was a little sweet, and then my next bite was quite bitter and I loved that."

Brett Graham: "Tom's carrot fitted the brief perfectly about using vegetable forward and meat as a supporting actor."