Mark: "So the name of my dish is 'A Day by the Sea' and it's inspired by a collection of Scottish inventors, including the inventor of the vacuum flask, James Dewar, the inventor of color photography, James Clark Maxwell, and the inventor of the adhesive stamp, James Chalmers."

Mark: "I have wrapped the haddock fillet in nori. I'm going to poach the fish in the flask. The main dish, there will be a brandade, add a little bit of Arbroath Smokie in there as well. Seaweed cracker with a leak on top."

Notes taken during cooking

Before Mark's haddock can be poached in a flask, it is brined in white wine and nori seaweed.

Later ...

Mark's starting his brandade - an emulsion made with haddock, Arbroath Smokies, garlic and potato.

Mark: "This is a smoked dashi base with dried shiitakes, dulce, lemon, thyme, and then some of the bones from that haddock that been cured and smoked and dried. The goal is to use the whole thing and add a bit more flavor into it."

Aktar Islam, talking behind the scenes

"So the broth has a lovely flavor, but my only concern is what's it going to taste like after it's been used to poach the fish."

Plating

Mark's fish dish has many technical components that need bringing together at the last minute.

Clams go in the fryer..

He's celebrating three Scottish inventors and taking an inventive approach himself with a 20 year Great British Menu first ... poaching haddock in a muslin bag using a humble flask! He's also serving seaweed postcards, complete with edible pictures.

With his haddock brandade (Mark says "fishy mash" where I come from"!) ready, the postcards are positioned.