Eddie: "The title for my starter is Land Girls, and the inspiration is my neighbor growing up, Jean Proctor, who was in the Land Girls herself, and then she campaigned to have them included in the Remembrance Parade so that they got properly celebrated for the contributions that they made for the country."

Eddie: "Nettles are basically going to run through all of the dish, and that idea is that I take this small but powerful overlooked ingredient (nettles) and then really celebrate it."

Eddie: "I'm going to make a nettle soup. The tofu, I'm gonna fry it and then marinade it. It's just going to go in the base of the nettle soup, and alongside I will serve some nettle beer crackers, and fermented cashew-nut pate to dip them in, and then we'll have a nettle champagne cocktail to toast." 

Paul Ainsworth: "The oat cream? How does that fit into this dish?"

Eddie: "I'm going to smoke that with pine needles, and that's going to be whipped, frozen in liquid nitrogen, and then sprinkled over the nettle soup right as it's served."

Notes taken during cooking

Eddie: "I'm going to start off by frying this tofu."

Voice-over: "Eddie then marinates it in a mixture of tamari and lemon juice, finishing the tofu."

Later. ...

 Eddie gets his nettle beer crackers in to bake and begins smoking oat cream with pine needles to serve on top of his nettle soup.

Eddie: "This should be in my wheelhouse, really, this first course, since I'm the only vegetarian here, but that's also a bit of pressure to make sure that I do deliver."

Eddie moves on to his nettle soup, combining nettle dashi and miso stock before going in with hispy cabbage and baby spinach.

Paul Ainsworth, behind the scenes: "Eddie's oat smoked cream is really overpowering in smoke. And remember, the nettle needs to be the hero of this dish and we don't want to lose that nettle. So at this stage, that's quite a concern for me."

Plating

 Eddie transfers some of the smoked oat cream into liquid nitrogen to instantly freeze it.

Eddie: "So what I want to do is crush it down fairly fine."

He parcels up his nettle beer crackers, and fermented cashew cream in ration tins.

Eddie: "I'm just adding the lime caviar. It's going to give it a really nice, like, pop of fresh acidity."

The soup is topped with parsley oil, and it's all served with a fizzing nettle cocktail.

Eddie: "So I'm just going to finish off the soup with the pine smoked oat cream."