Great British Menu ™
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Venison Tartare with Burnt Apple Purée
Mark's preparing venison tartare, in a croustade, but with blackened apple and turnip katsuo-boshi.
Mark: "So I need to get my apples on to blacken to make a black apple purée."
Presenting to the veteran judge
Mark: "We've got a venison tartare with a burnt apple puree, carrot and nasturtium tart case, some diced apple, wild garlic capers, and a little vegetable katsu boshi."
Aktar Islam: "So my least favorite canapé was Marks, and it's just because of that one element. There's a purée or something in there, which I didn't like the texture of."
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