Hannah: "These are onions going in just to make the caramelized onion broth. The name of the dish is "The Quiet Explorer" and it's based off of Isabel W Hutchison. She was a woman who traveled the Arctic and collected seedlings and herb samples and sent them back to the UK in our sample box. So that she's one of the main reasons we have all of the botanics that we do in Edinburgh Botanical Gardens to this day."

Hannah: "There's going to be a caramelized onion broth, seaweed tuille made with kombu and it's shaped like an actual boat with a mushroom risotto there."

Notes taken during cooking

For the base of her risotto, Hannah sautés mushrooms with shallots and celery.

Hannah: "I'll finish with some miso and some cashew paste."

With her mushroom risotto base done, Hannah pan roasts onions before shaping her seaweed tuille. 

Hannah: "I'm just roasting the ingredients for my stock. It's celeriac, caramelized onions and Madeira. And finish it off with some more sherry. It should be very sharp and punchy."

Aktar Islam (behind the scenes, talking to the camera)

"I've just tried Hannah's onion broth. I'm really concerned because it's just not deep and rich as I'd want a broth to be."

Plating

 First to the pass is Hannah

Hannah: "I am very happy with my boat."

With her boat shaped seaweed tuilles baked and her roasted onion petals at the ready ... Her risotto is shaped into quinelles, onion puree and char-grilled onion petals are first to the plate. The risotto is topped with matchstick potato. A tuille is moored to either side.

The dish is garnished with edible potatoes before being finished with whipped potato puree.