Dark chocolate delice topped with tahini cream and a brown butter tuile, served with a black sesame and praline crumb, fresh blackberries on a blackberry gel, and a miso caramel sauce. 

Matt is an IT teacher from Bradford who only fell in love with food when travelling in his 20s. He spends his time cooking for his wife and Ollie, his nine-year-old border collie. 

Matt: "I love desserts. Every day I will have 90% dark chocolate and I love sesame. So we've got a dark chocolate delice with a miso caramel sauce, tahini cream, black sesame, praline crumb." 

Matt: "I'm a new cook. I didn't grow up cooking. I didn't eat an egg until I was 25." 

Anna: "This is a dessert for people that don't always choose the sweetest thing on the menu. But then if it takes it too far into umami, you've basically got a savoury course." 

Grace: "It's a very ambitious dish. There's a lot of technique and time in here and there's also a lot of temperature control."