Mark: "My pre-dessert is called "Curiously Herbal".

Mark: "It's inspired by a lady called Elizabeth Backwell, who wrote the first botanical book in Scotland. I've got a really nice, rich herb syrup that I'm going to use to make an Italian meringue for the base of a sorrel sorbet. And then all the herbs that I've strained out of the sorbet I'm using to make a yogurt snow."

Notes during cooking

Mark's yogurt snow will be made using liquid nitrogen to instantly freeze it so it can be crushed finely.

Mark's working on his sorbet, blitzing sorrel, apple and apple juice with sugar and stabilizers. The yogurt snow base is made from yogurt, double cream and yogurt powder.