Paul Hollywood: "The pastry itself is a little under baked. It looks as though you've got the lamb just right. The flavors of the meat, the texture of the meat is good. Unfortunately, the key element that let it down is the pastry, which is what Wellington's all about. There's no flake. It stayed quite raw. You've got some moisture coming from the bottom, which is actually where the juices have soaked back in. But you've also got moisture at the top, which is an indication that the pastry wasn't as good as we expected to be." Mary Berry: "You know what I'm going to say, don't you? No soggy bottom."