Andi Oliver (speaking to the camera): "Scott's bringing a bold approach to the competition with earthy and citrus flavors from the Far East."

Chef Scott (to camera): "So this is going to be my.ponzu gel." 

Aktar Islam: "Scott knows these flavors, he's confident with these flavors. It could be an incredible success or an absolute failure."

Andi Oliver: "Scott's marinating radish-like root vegetable daikon and starting a vegan panna cotta. His replica paralympics logo all depends on crisp potato tuiles."

Aktar Islam (behind the scenes): " I've tasted Scott's ponzu gel. It's got a massive flavour. I really hope he shows restraint in how much he puts onto the plate."

During plating ...

Andi Oliver: "Scott combines tonburi with a ponzu and yuzu gel while finishing his daikon and plating his shio koji panna cotta.

Scott: "So this is my daikon. It's been marinated, then steamed. I've caramelized it with a little bit of sesame oil."

Andi Oliver, narrating: "After finishing with minty shiso gel and citrusy yuzu ponzu gel, Scott tops with potato tuiles."

Presenting the dish at the pass...

Scott John-Hodgson: "This is called Agitos, and it's been inspired by the paralympic logo."