Great British Menu ™
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Dig In
{Ashleigh}: "Dish is called Dig In, and it's inspired by Mary Anning, who was a paleontologist from Lyme Regis. She helped discover a plesiosaaurus and then found a lot of ammonites as well. So that will visually inspire the dish." {Ashleigh}: "The main element of the dish is a cauliflower couscous, which will look like you're finding a fossil yourself." {Ashleigh}: "That's supposed to be a Jurassic coast scene where everything blends in and you go on your own little hunt." {Ashleigh}: "There's cauliflower couscous, mushroom puree, tempura mushrooms with cauliflower mousse." {Ashleigh}: "Mainly cold, with the tempura mushrooms being hot, so it's more sort of ambient. So it's all piled up, essentially. Yeah, but you just dig in." {Ashleigh}: "It's a soy tuile, so it's sort of quite bitter, quite salty." {Ashleigh}: "We have dig in. Inspired by Mary Anning... Time to dig in." {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." Self-score: 7-8. Peer scores: 8, 8, 8.
Judge: "I love the presentation. It was brilliant. I really told a story. The soy tuile was a real success. Delicious. And added a nuttiness and depth to it. The enoki 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." Narrator: "That tuile was the tastiest thing in the kitchen so far. It was absolutely delicious. The temperature is definitely an issue." Peer: "I love the tuile. It is so tasty." Peer: "So you got to get the different layers of crunch with the breadcrumbs on top. That's quite ingenious, actually." Peer: "Quite a lot of lemon and acidity in the cauliflower. It's delicious." Peer: "I think it really nice if it's warm, a warm element might have been nice." Final Score: 5
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