Michael Caines: "Tell us a little bit about this tuille."

Ashleigh: "It's a soy tuille so it's sort of quite bitter, quite salty.

Peers, tasting behind the scenes

"I love the tuille. It is so tasty."

Ashleigh: "You've got to get the different layers of crunch with the breadcrumbs on top. That's quite ingenious, actually."

Back in the judging room ...

Michael Caines: "On the couscous, are you pleased with the way it's made its contribution in the dish?"

Ashleigh: "Yes. I think it adds a different crunch."

Peers, tasting behind the scenes

"Mmmm ...  quite a lot of lemon and acidity in the cauliflower, which is delicious."

"Which I've been really worried about, but it's absolutely fine."

Back in the judging room ...

Michael Caines: "Do you think that the temperature contrast in this dish works?"

Ashleigh: "I think it's nice because you sort of got smooth and crispy and then hot and cold, and I think it hopefully keeps the dish interesting."

Peers, tasting behind the scenes

"I think it'd be really nice if it was warm."

"A warm element might have been nice."

Back in the judging room ...

Michael Caines: "What would you score this dish?"

Ashleigh: "I think it needs some more acidity throughout. And then maybe I'd add some flavor to the tempora. I'll give it an 8.

Final Judging

Michael Caines: "Ashley, your dish. "Dig In". I love the presentation. It was brilliant. It really told a story. The soy tuille was a real success. Delicious. And added a nuttiness and depth to it. The mushroom tempura felt a little lost. They didn't feel like they're an integral part of your dish. I felt the dish would be better served warm, and I thought really having something like a mushroom velouté that would have just brought the whole thing together."