Great British Menu ™

VETERAN ROUND: Paul: "Jamie's biggest worry is the pig's blood. If you don't get the temperature right, by it being under, it just leaves you with that irony blood taste in the mouth. If it's over, it then curdles." Paul at the pass: "Let's start with the monkfish." Jamie: "I'm happy with the cook on the monkfish. I want that sort of like cooked crab, tear it away." Weike: "Texture of the fish. Cooked beautifully." Paul: "The tasty paste is naturally quite a..." Jamie: "Powerful flavor, but like a condiment almost to be eaten with the fish." Cal: "That tasty paste is real tasty." Paul: "The sauce with the blood, were you actually going for, like a blood consistency?" Jamie: "No. I think that's probably a step too far." Cal: "I think it's got that irony note." Ryan: "I think if he adds one more thing to it, it'll be great. I'm going to give it an eight." Peers scored it 8. Paul at formal scoring: Score 7. "Jamie, for your dish, Bloodlust, the link to the brief was good, but I wanted it to be a bit more dramatic, like Dracula. The way you cook the monkfish was brilliant. The sauce with the pig's blood, I really enjoyed this, but I wanted more on the plate. This dish feels like part of a larger tasting menu, but remember, this is four courses. Be more generous." Host: "Paul's right. There's something missing from that dish. But that tasty paste was really very tasty. I liked it." JUDGING ROUND: [To be completed when judging round transcript is received]