A plant-based course. Carl barbecued a hen of the woods mushroom with a miso glaze, applying it generously to develop a lacquered finish. He noted the mushroom could probably have had more of the glaze. Borlotti beans were cooked in stock with thyme and rosemary for the cassoulet base. A black garlic and balsamic gel was prepared by cooking, cooling, and blending, producing a gel with sweetness that gave way to tartness. Tommy noted during cooking that borlotti beans must be treated almost like a piece of meat or fish: undercooking leaves them chalky and unpleasant, while overcooking makes them mushy. A vin jaune sauce (an aged French white wine, referred to in the transcript as Brown John and Van John) was blended to a creamy, nutty consistency. Candied walnuts were prepared alongside. The dish was garnished with truffle. A small vessel of pomegranate wine was served at table. The dish was plated using a tray with seasonings on the side. Carl: 'The borlotti beans are there for that kind of creaminess, with the black garlic and the sauce, and it kind of marries all those flavours together.' He acknowledged that with a couple of tweaks to the miso glaze and a slightly larger quantity of vin jaune he would have scored the dish more highly himself.