Mark's dish is championing one of Scotland's most famous authors.

Mark: "So the dish is called "A Study In Scarlet" and it's inspired by Arthur Conan Doyle and particularly his creation of the world's foremost consulting detective, Sherlock Holmes.

Mark: "I'm doing a book essentially made of beetroot, and then we're going to layer it up with lots of different flavours. I've got a beetroot miso and chili puree, some homemade vegan beetroot cheese, hopefully brought together by a beetroot and apple gel."

Notes taken during cooking

For Mark's edible book, he creates beetroot sheets that will form some of the pages.

Mark: "My biggest concern is about texture."

Mark's making more book pages, this time using sheets of potato.

Mark: "I just want a really thin crisp, so I'm just using this sandwich toaster."

Aktar Islam: "You mentioned you're making your own vegan cheese?"

Mark: "Yeah. So you get the texture that comes with a soft, crumbly vegan cheese. Like a blitzed feta."

Aktar Islam tastes the cheese and talks to the camera: "Mark's vegan cheese. I mean, he told me that it's going to taste like whipped feta. I tried it and guess what? It was whipped feta."

Plating

Mark fills a pipe with edible ash made with beetroot powder, and a smoked blackberry sauce is decanted. The "book" is assembled by layering beetroot sheets with sunflower seed puree, vegan beetroot cheese, a toasted potato layer, and beetroot puree.

It's topped with a final toasted potato page before being wrapped in a beetroot jelly cover.