Calum: "This dish is called Calum's Road and it is about a man from Razzie back in the 50s, who didn't have access to his house with a road and so took it upon himself to build one with a wheelbarrow and a pick. And off he went over 20 years."

Calum: "So, visually, I'm really going to try and recreate his road. I'm making a jerusalem artichoke parfait. A little bit of pickled walnut to cut through the richness. Truffle to finish it and make it a bit bougie. Then I'm making a little malt loaf to go with it.

Notes taken during cooking

Calum's jerusalem artichoke parfait will be made with cashew nuts, chanterelles, sherry and wine before being folded into airy whipped chickpea water.

Aktar Islam: "I have expectations. When someone cuts into the parfait, it still has to hold firm. It must have this smooth texture, very rich."

Calum's made a start on his malt loaf, using whipped chickpea water to lighten it. It features berries which he foraged.

Calum: "It's pretty dark with the elderberries, flowering currants and a fuchsia berries."

Plating

Callum is plating. His malt loaf is ready to be toasted.

He pipes his parfait using a road shaped mold before garnishing with lashings of truffle.

He asks his peers for help to fill little wheelbarrows with fried buckwheat and roasted hazelnuts

The dish is finished with pickled walnut puree and the toasted malt loaf.