Andi Oliver (speaking to the camera): "Adam's aiming for maximum crispiness with a garnish of fried garlic, ginger and shallots with dehydrated cauliflower."

Later, Andi Oliver, still speaking to camera: "Adam's creating a saffron tofu mousse."

Chef Adam: "It's got some roast garlic oil through that, the saffron, some lime juice through there as well, just to give it a little bit of acidity, but it's about being rich."

Aktar Islam, speaking behind the scenes: "Adam's tofu cream? Really nice texture. Lovely roast garlic flavor coming through. But seasoning is a concern for me. I just think it's a bit under-seasoned."

Andi Oliver, narrating Adam's plating: "After seasoning his crispy garnish, Adam starts layering his egg with whipped saffron tofu, then tikka cauliflower. roasted in garlic oil with pomegranate seeds.The yolk of egg and fermented mango chutney is covered with more cauliflower espuma, lime zest, and micro coriander."