Jack: "The dish is called "Taught by Nature". William Wordsworth was known for writing poems about talking about the beauty of the Lake District. He mentions how you could just sit there and look at nature and what he could learn from it."

Jack: "Trout. All I'm going to do is I'm going to slightly confit it. I'm going to finish it with a blowtorch. Add a little bit of depth to the delicate trout."

Paul Ainsworth: "Yeah, yeah. Lovely. Is the fennel part of the salad?"

Jack: "Yeah, very much so. So I've got some fennel, nasturtium, tuiles, and then also we've got a nice fennel salad with some fermented green tomatoes as a relish. Underneath it, a little bit of apple to pop through."

Notes taken during cooking

Jack's preparing the oil, which he'll confit his fish in. He toasts spices, juniper, coriander, fennel and star anise before adding the pomace oil.

Plating

Last to plate is Jack.

Liv: "Are you happy with the trout?"

Jack: "I think it should be okay, cuz it's confited. I'm looking for it to flake apart."

The green tomato fermented relish is first to the plate. It's topped with fennel vermouth salad.

Jack positions the trout and garnishes with a potato butterfly tuille. He garnishes with pickled fennel seeds, nasturtium, tagetes (also known as marigold), and dill flowers to evoke a spring meadow. And the light herby barigoule sauce is served alongside.