VETERAN ROUND: Simon Rogan scored this dish 7. Feedback: 'Kieran, your tisane dish. The presentation was elegant and sophisticated. A great match for the story you were telling. The tisane was a fitting centerpiece for that dish. It gave a lovely warmth and depth that I was hoping for. The battered parsnip had an amazing texture. The parsnip and black garlic puree gave a rich umami taste. I felt the portion sizes were a little bit too small. Maybe add something extra to the teacup, pickled mushrooms, or even a dumpling.' JUDGING ROUND: The dish was updated with a larger portion and refined seasoning. Phil Wang: 'That is a scary looking tea. I mean, that is sensational. The flavour, so deep, so rich, is just delicious.' Ben Whitehead: 'It is like classy Bovril this, isn't it. This is fantastic stuff.' and 'I forgot I was eating a parsnip at certain stages. It was incredible flavour to it.' Lorna McNee: 'I love the parsnip. All the bits that were on it. It felt crunchy and flavourful and the spicing was great. I loved the oil as well. I thought it was a really simple, great tasting dish.' Tom Kerridge: 'I thought that was absolutely delicious. There is something slightly sinister about the whole thing. The flavour structure is quite dark and naughty and it does feel a bit poisonous. But it is so good. It is a great dish. It is really well put together. Simple, super sweet, super tasty.' Lorna McNee awarded the dish a score of 9 in the judging round.

BANQUET FINAL: No major changes from the heats, where Cieran scored nines across the board. Battered parsnips given a double deep fry for a darker colour. Half parsnip, half black garlic puree. Burnt garlic oil poured at the table as "poison". Root vegetable tisane infused with smoked tea and seasoned with mushroom soy. Togarashi seaweed and chilli seasoning. Beer vinegar gel. Served on Victorian style tea trays.

Reception at the pass. Tom Kerridge: "Smell the tea. It's amazing." Phil Wang on the first sip: "You really proved your point there." Marley Sue (guest): "This is my favourite presentation so far. I love the interactiveness. That's always fun when you get to join in, feel like you're part of making the dish." Orry: "With parsnips, they're quite flowery almost, really starchy. But I think this is really good." Tom: "That tea is so deep and dark in flavour. And the parsnip, I love the parsnip. It's really crispy, crunchy, it's got sweet, it's got acidity." Nikita: "Super crunchy parsnips and then really creamy inside." Jack: "It's delicious, almost like moussy on the inside after you break through it." Phil Wang: "For me, the parsnip side is a bit sweet. Otherwise, crunchy, delish. And the tea is perfect." Lorna McNee: "I love the rooted garlic oil. It's delicious and it smells great. And the parsnip as well. I love the spices on top and the beer vinegar. Crunchy, warm, flavourful. It's a great dish."

Final result: 2nd place. Lorna McNee: "Your dish was great, and it came super close. It had amazing textures and flavours." Phil Wang: "Both these dishes were so sinister, yet so delicious." Marley Sue: "That was two of the best dishes I've ever eaten." Cieran: "I'm just happy to be in the last two. I executed the dish exactly how it should have been. Orry's dish was just maybe a little bit better on the day."

Josh (Blue Leek Consomme, Kent/Southeast) — 8th place

BANQUET FINAL: Reworked the potato element, swapping the original pomme dauphine for small leek and potato cakes flavoured with toasted nutritional yeast. Added rondels of baby leek cooked at the last minute instead of the original stringy leek julienne. Added a new potato cooked Parisian style in potato-skin-infused soy milk. Vibrant leek oil to finish. Consomme largely unchanged, cleared with 0.2% agar (feedback on clarity was already strong). Blue-dyed leek strand still dissolves into the broth at the table. Sherry vinegar gel added as a last element.

Reception at the pass. Corrin: "It's a subtle start." Tom Kerridge: "Part of the problem at the beginning was that the leek and potato were bundled up like a hay bale. This time he's done it as balls and little bits of leek, so it's a little easier to eat. But in terms of flavour profile, nothing has changed." Lorna McNee: "I don't know why he's changed the dauphine because the little potato cakes I don't think are as nice." Marley Sue (guest, disagreeing): "I could have eaten like ten of them." Jack: "The seasoning is amazing. That consomme is the star of everything." Nikita: "It's a proper leek and potato flavour, even though it's a clear broth." Lorna: "The soup's better. I get a bit more potato and leek flavour from it." Phil Wang: "It is easier to eat, but it's a pretty simple broth." Marley Sue: "I loved it. I thought it was really simple, but simple starters are good."

Final result: 8th place. Tom Kerridge: "The dish was improved in terms of how it ate, but we kind of missed that pomme dauphine, the cheesiness of it." Josh on his own odds beforehand: "My favourite dish was Lawrence's, so I think he might win."

Lawrence (Black and White Vegan Ravioli, Northern Ireland) — 7th place

BANQUET FINAL: Skipped the lamination this time, which had been overworking the gluten and leaving the pasta too thick. Upped the flavour in the fermented cashew vegan cheese filling. New romesco built with peppers, sunflower seeds and harissa. New sunflower petal sauce. New furikake of chopped popcorn, wakame seaweed and nori powder. Served on new plates rather than the original film reel cases, which became table decorations instead. Small popcorn tubs on the side.

Reception at the pass. Marley Sue (guest): "I think it looks amazing. I also really like this plate." Tom Kerridge: "Last time it was served on the reel case, it was a bit wobbly to eat, all a bit clunky. Now we've got three different moments coming together. The pasta is such a hard thing to get right, and I think it's quite a big portion of something that's perhaps a little thick." Lorna McNee: "I agree. The pasta just kind of pulled it apart there in the centre. It's very chewy. But I absolutely love the romesco. I love that flavour." Nikita: "Vegan pasta, that's a really good texture for not having any egg in it." Phil Wang: "It's a huge improvement. Looks better. Tastes better. The romesco is really delish." Marley Sue: "I love the popcorn. That's really yummy." Cieran: "I think it's really solid. Delicious food." Lorna: "The furikake is really nice on there. It gives a lot of fun and some texture to the dish. I feel the vegan cheese filling is much better as well." Tom on the whole: "It's a good dish, but it's not the all singing, all dancing superstar dish."

Final result: 7th place. Lorna McNee: "Your changes were really well received, and I absolutely love the addition of the romesco. It was beautiful." Lawrence: "I thought I would be a little bit higher up the list, to be honest."

Orry (Truffled Potato Dumpling, Scotland) — WINNER, cooking the starter at the banquet

BANQUET FINAL: Orry redesigned the potato dough to a charcoal black potato, salt, potato starch and durum flour mix for a dark finish, still filled with the girolle and truffle mix. Added the cole sherry vinaigrette more generously on veteran Adam Handling's advice. Baby beetroots roasted in lemon rinds, thyme, bay and garlic. Finished with a charcoal cashew cream, black truffle puree, pickled onion petals and beetroot stems, pickled walnut ketchup and a potato crisp tuile. Dumplings steamed then pan-crisped. Dish smoked at the table before service.

Reception at the pass. Lorna McNee: "Even prettier than I remember." Phil Wang: "It's just so atmospheric, isn't it?" Marley Sue (guest): "It smells like a bonfire." Lorna: "You've got really great acidity coming through from the beetroots and the pickled onion petals. And you've got that deep, rich flavour inside the dumpling and the cashew butter giving that savouriness, the balance of acidity that comes through." Tom Kerridge: "There's those wonderful, earthy flavours with the truffle and the beetroot. There's so many spikes of flavour. The dumpling just kind of wraps it all up like this lovely warming duvet." Phil Wang: "It's really satisfying, but it leaves you wanting more of whatever's coming next." Jack: "It's brave to do that. I'd say it is good." Cieran: "I personally don't love charcoal. I think the rest of the dish is actually brilliant. Really tasty." Lawrence: "That instant hit of smoke stays in your mouth the whole time, then plays off the other flavours." Josh: "It's delicious. Just perfectly smoked." Marley Sue: "As a fan of this show, this is the kind of thing I was hoping to get to see. It feels a bit dangerous."

Final result: WINNER, 1st place, cooking the starter at the banquet. Tom Kerridge: "We thought it was a great dish in here. It was dark and mysterious, but it was also beautifully balanced. It'll be a great start to the banquet." Orry: "I am so happy to be at the banquet. I'm buzzing. My wife and daughters are going to be proud."

Corrin (Celeriac rose, shiitake, hazelnut furikake, Wales) — 3rd place

BANQUET FINAL: Added potato to the celeriac rose preparation (Corrin: "Potato and truffle match made in heaven"). Added a potato, truffle and celeriac foam at the base. Infused the broth with shiitake mushrooms and blackened onions to address previous criticism of it being one-note. Added finger limes. Teriyaki shiitake mushrooms and additional truffle around the rose. Furikake built from wild rice (puffed), toasted sesame seeds and seaweed. Served on wood with a herb bouquet on the side of the broth to be sniffed while drinking.

Reception at the pass. Marley Sue (guest): "Those mushrooms were really well flavoured. The broth's delicious." Lorna McNee: "The dish is better this time. The intense shiitakes at the bottom were really nice. And the potato celeriac, a spoon in there as well, really delicious." Josh: "It shouldn't be as tasty, mate." Lawrence: "It's really warm and comforting. I love all that umami the seaweeds bring." Tom Kerridge: "On so many different tones and notes. It's got acidity. The potato is cooked just right. Got enough crisp balance to it. Furikake, I think, is delicious. That crunch that goes with it." Phil Wang: "The food just marries with the presentation so well. It feels like you're eating out of a hole in the tree." Tom: "It does lay down, actually. We mean business here."

Final result: 3rd place. Lorna McNee: "The broth was absolutely delicious, and it brought a real zen to the chamber. Everyone absolutely loved it." Tom Kerridge: "Love that dish, Corin. Gave it a nine."

A couple of flags for review:

1. "Kieran" vs "Cieran": The transcript consistently spells "Kieran" but your authoritative column spelling is "Cieran". I've used Cieran throughout. Let me know if you'd prefer otherwise.

2. Speaker attribution on Corrin's line during Jamie's tasting: the speaker saying "That butter is the best vegan butter I've ever..." (cut off) was attributed to Corrin based on the speaker number, but the line is truncated in the transcript. I've kept it as Corrin; flag if you want a [UNCLEAR] marker instead.

3. Peer vote commentary: The transcript includes peer predictions of rankings (Lawrence picked Jimmy/Corin/Orry as top 3, Jack picked Josh and Cieran, etc). I've excluded these from individual dish judgings as they're meta-commentary rather than judgment on specific dishes. Happy to add them somewhere if useful.

Want me to drop these into a file for easier pasting into your system, or keep them inline like this?