Mark's preparing venison tartare, in a croustade, but with blackened apple and turnip katsuo-boshi.

Mark: "So I need to get my apples on to blacken to make a black apple purée."

Presenting to the veteran judge

Mark: "We've got a venison tartare with a burnt apple puree, carrot and nasturtium tart case, some diced apple, wild garlic capers, and a little vegetable katsu boshi."