Andi Oliver (during prep): " Adam is preparing pollock loins, using as much of the fish as possible."

Adam: "I'm chopping up all the trim of the pollock. Then I'm going to chill that down, make a mousse, and flavor that with some smoked herring garum."

Andi Oliver: "He's cooking his pollock in pastry, which he'll decorate with images of Olympic emblems."

Chef Adam: "So the name of dish is "To Past and Future Winners". I've got two loins of pollock fish and mousse flavoured with smoked garum. I'm going to wrap that in blanched cabbage and some courgette (zucchini) that I'm just gonna pour straight vinegar over."

Atkat Islam: "With anything like an en-croute or Wellington, it's about moisture content. You've got to make sure the pastry is cooked right, and then you got to make sure that the cuissant of the fish is perfect as well."