Paul Ainsworth: "Okay, James, let's start with the paté. Is that how you wanted it?"

James: "Maybe it could have done been a little bit firmer."

Peers, behind the scenes

"I think it needs a bit more texture for me. It's all a bit soft."

"Soft, yeah."

Back in the tasting room ...

Paul Ainsworth: "The chutney for you. Is it. Is it a chutney?"

James: "Maybe not in the form of as in like in a jar and set as in like with pectin and things like that."

Peers, behind the scenes

"Smoked paprika is strong, isn't it?"

 "Yeah. Maybe a little bit too much but it'Ss a super earthy dish."

"You want to sit down and eat it, and you want to spend some time with the bread, right?"

" Yeah, I'd love to spend a little time with that bread."

Back in the tasting room ...

Paul Ainsworth: "The treacle bread. Exactly how you wanted it?"

James: "Exactly how I wanted it."

Paul Ainsworth: "James, I'm going to be brutally honest with you. It worries me and slightly disappoints me when chefs tell me that they've not really practiced it as a whole, but they've practiced elements. Are you happy with how this has turned out?"

James: " It is an elements dish, so I think, you know, yeah, I'm happy with it."

Paul Ainsworth: "James, if you were to score this dish, what would you give it?"

James: " I would love an eight for it."

Paul Ainsworth: "You've deducted yourself two points. Why?"

James: "Maybe it's got maybe too much of a playful element. You know, maybe the finesse side."

Final Judging

Paul Ainsworth: "James, for your dish, the emperor, I thought it was fun, and I thought it was clever and a really good use of the brief. Your mushroom pate just felt like a set mushroom puree. The jelly on top of the pate was excellent. However, the chutney wasn't the right choice. The bread was more like a soft bread roll. And I feel the soda bread texture is better. Overall, the dish needed a bit more acidity and color wise, I think you'll agree it was just all a bit brown."