Seb kicks off mixing his dough for his batard bread.

Seb: "The title of this is Cawl Cennin. It's leek and potato soup.  I'm going to be doing a leek velouté with confit potatoes, sous vide fennel, poached leeks. And then I'm going to serve it with a classic French batard bread. But I'm going to roll the bread in polenta and charcoal and then I'm going to serve with a vegan rarebit. I'm going to serve some pommes soufflées separately."

Notes taken during cooking

Seb: "I'm looking for a nice thick rarebit. So I want to pipe it into my confit potatoes."

Spencer Metzger: "So where does the Welsh rarebit go on the dish?"

Seb: "I'm going to scoop out the inside of the confit potatoes and pipe in the rarebit. Only a small amount is going to go on the dish. It does have that weird acidity towards it at the end, but once it's piped within the potato and then it's warm."

Spencer Metzger, having tasted the Welsh rarebit and speaking to the camera

"Seb's vegan Welsh rarebit, to be honest with you, was quite underwhelming. I'm expecting mustard, Worcester sauce, punchy cheese flavor. He hasn't really extracted that and it's quite claggy as well."

Plating

First up to the pass, Seb coats his bread in charcoal.

Seb: "Bread's in the oven for 10. Hopefully my pomme soufflées turn out okay."

 

Seb struggles with his crispy leeks and eventually dispenses with trying to fry them.

With the crispy leeks canned, Seb needs his pomme soufflées to play ball.

He places leek fondants and his vegan rarebit confit potatoes.

And it's sink or swim for his pomme soufflées.

Seb: "Don't collapse. Don't collapse. Don't collapse. They collapsed."

Seb: "Yeah, I'm not going to serve the pomme soufflées."

Seb serves his soup and bread starter minus the crispy leeks and pomme soufflées.