Hello Ferne, what is your home cooked signature dish? And how did it come about?

My dish is homemade hoisin pork tender loin with Asian slaw in lettuce wraps. My Dad used to always cook pork tender loin for us, it’s a lovely succulent, affordable piece of meat that’s so versatile and absorbs the flavours amazingly. My hoisin is one of my favourite things to make and it’s a healthier version of the shop bought ones. I love sociable eating and this dish is brilliantly interactive, good for sharing and gets people talking.

Claudia, Mary, Chris and Angela are coming to your house for dinner, what’s on the menu?

So no pressure! I’d probably cook a roast because there’s something for everyone with a roast and you can tailor it for people. This was one of the first dishes I learnt to make and you just can’t beat a good roast. It’s a real comfort dinner and is perfect for gatherings, everyone can pile up their plates with all their favourite trimmings. I’d probably make it with chicken or lamb and a whole variety of trimmings.

What is your earliest memory of home cooking?

Growing up my childhood was centred around the kitchen and my Mum and Dad have always been great cooks, very different from each other which has been great for my food influences. Weekends I’d go to my grandparents for roasts, ham egg and chips, bubble and squeak - those real cosy meals. I remember making homemade pizza with my parents, it was so much fun - and pizza is still my favourite guilty pleasure now.

Tell us about a home cooking disaster?

When I first started to experiment with food, I wanted to try out herbs and spices. I thought I’d use rosemary in a pasta dish, I threw the lot in with all the stems too, not realising they weren’t meant to go in. It was really overpowering.

How are you going to impress the judges?

I’ll bring personality to my food - explore lots of flavours and colours, keep things exciting with lots of variety to. The thing I love about food is exploring different ingredients to keep things interesting.

What can viewers look forward to from you in this competition?

Drama, laughs, tears and plenty of fun. I have poured my heart and soul in to this competition and loved every second of it.

Who do you see as your biggest competition?

Shobna could be one to watch…. But then Ed Balls could be to!

Who is the most famous person you’ve cooked for, and what did you make?

Well… I will be able to say I’ve cooked for Mary Berry, the culinary Queen.

It’s late, you’ve just come home after a long day - what’s your go to, ready in a flash meal?

Tomato, anchovy & garlic pasta it’s so full of flavour, nice wholesome ingredients and takes just 15 minutes from cupboard to plate.

When you’re at home who is the cook, and what do you love them to make (if it’s not you doing the cooking!)

Sometimes my mum will cook for me. Her food is incredible she’s vegetarian which is great to have a different cuisine made for you. She uses lots of fresh veggies, and her signature dish would have to be her dahl. She also makes the most stunning sourdough.