Amber: "My starter is called "A Chemist's Lunch", and it is inspired by the celebrated chemist Humphrey Davy, who discovered lots of different earth metals. We, funnily enough, have got earth metals, earthy vegetable flavors going on, but really a lot of the story comes from how the dish is presented."

Michael Caines: "So what are we going to do with the beetroot then?"

Amber: "I'm going to pressure cook it to really intensify that beetroot flavor. I'm going to be slicing that and doing some cornets and then serving that with a toasted sunflower seed sauce. The lemons are used to make a little lemon gel to really elevate the earthiness of that beetroot. There's a few little surprises in there."

Notes taken during cooking

Amber pressure cooks beetroot in an infusion of thyme.

Amber finishes off a soy oil to dress her dish before moving on to sunflower seed sauce.

Amber: "Half of the sunflower seeds have been toasted, half of them haven't been toasted."

Michael Caines: "Maybe you've got a little bit for me to taste?"

Amber: "Of course, this is my sunflower seed sauce."

Michael Caines: "Oh, yeah. And you're happy with the viscosity?"

Amber: "Yes. It's a good place at the moment. It's a funny one because when you blend it and warm it up, it thickens. So it's just keeping that balance throughout the whole process."

Michael Caines: "I'm looking for where the other flavor profile is going to come from. I get the earthiness of the beetroot, I get that creaminess of the sauce, but I need another element bringing to that plate to really set my palette alight."

Plating

Amber's next to the pass and plates beetroot ketchup, followed by pressure cooked beetroot cornets and a zesty lemon gel.

She adds pickled beetroot and toasted sunflower seeds, and tiny flowers.

The plates are accompanied by vials of pickle beetroot reduction, sorrel oil, and smoked rapeseed oil which is designed to be interactively mixed with the sunflower seed sauce.