For the mains, the finalists' loved ones randomly selected from two bowls the key ingredient and method of cooking for their dishes. Kishwar impressed with the use of smoking and white soy sauce for her aloo bhorta with smoked rice water & salsa which earned her a total of 30 points while Justin was praised for the use of fusion cooking for his ruby grapefruit with poached fish, scoring him 29 points. Pete, who was given quince and steaming method, stumbled with a score of 25 when one of his quail dishes was raw.

With two of the three rounds completed, Pete kept the lead with 53 points to Kishwar's 51 and Justin's 50.

Pete, who took the lead on the first day, struggled during the cook to prep his elements, resulting in an unset custard that was slightly overcooked after plating and missed out one element for the dessert while the plating was rushed. Kishwar's dishes impressed overall but despite being able to fix her split butter sauce for the main, its texture lacked balance. Justin's take on the squid dish received overall praise and while he had all the elements for the dessert, his cake was slightly underbaked.

Justin thrived, overtaking Pete and Kishwar with a score of 40 points for the savoury dish and 35 points for the dessert. Kishwar's squid dish received 32 points and her dessert 31 points, while Pete's scores were 36 for the main and 35 for dessert. The overall results were 114 points to Kishwar and Pete with 124 points but it was Justin who won out by one point with a total score of 125.