Caramelized shallots with potato and garlic puree, wild garlic and freeze-dried shallot crumb

A vegan dish inspired by The Martian directed by Ridley Scott (from South Shields), with the premise of survival farming on Mars. 

Cal: "I'm going to cook the potatoes in rape seed oil, but I'm doing caramelized shallots in the bottom, like rendering those down for the entire time I'm given. And then the King Edwards. I'm going to make a potato puree." Cal steams King Edward potatoes at 85 degrees for 25 minutes before making the puree. He speeds up a normally 12-hour shallot rendering process to around 2 hours. Cal on the rendered shallots: "You don't put any flavor into the very end. Essentially, you caramelizing those sugars again and again to get that lovely sort of caramelized onion. Gives it almost like a meaty flavor." Components: deeply rendered caramelized shallots at the base; smooth potato and garlic puree; wild garlic scapes; confit red potatoes; wild garlic oil; fried potato crumb for texture; borage cress; pickled and freeze-dried shallot shards. 

Cal describes freeze-drying: "Vinegar, water, some sugar, going to boil that up, pour it over the shots and then into the freeze dryer." 

Cal also makes freeze-dried tomatoes: "Those are freeze dried tomatoes. So they're quite chewy." The dish also includes a side of "space food" ration packaging in the presentation.