Directions:

• To make the pickled dulse, put the vinegar, sugar, soy sauce and 150g/5½oz water in a small saucepan and cook over a medium heat, stirring until the sugar is dissolved.
• Leave the vinegar mixture to cool to room temperature then add the dulse. Place in an airtight container and leave to pickle in the fridge for at least 6 hours.
• To make the cheese custard, place the gelatine leaves in a bowl of cold water and set aside.
• Place the cream and 200g/7oz water in a small saucepan over a medium heat. Bring to a simmer then remove from the heat.
• Whisk together the egg yolks and egg in a bowl. Slowly pour the hot cream mixture into the eggs, whisking constantly. Once fully incorporated, place the egg mixture back into the saucepan and keep stirring. Checking with a food thermometer, bring the custard to 75C. Squeeze the water from the gelatine leaves and add to the custard. Stir well to dissolve the gelatine.
• Place the grated cheeses in a blender and pour in the hot custard. Blend on a high speed for 1 minute or until the cheese is fully blended into the custard. Taste and season with salt.
• Pour through a sieve into a bowl. Place a layer of cling film on the surface of the custard to prevent a skin forming and chill in the fridge for roughly 4–5 hours until cool and set firm.
• When ready to use, put the cheese custard in a piping bag fitted with a flat-headed icing nozzle. Or you can just spoon the custard onto the plate. You want to serve this at room temperature.
• To make the fondant potato, cut the sides off the potatoes to create a puck-like shape that is roughly 2cm/1in in height. Reserve the trim of the potato for the shoestring fries below.
• Heat the butter in a heavy-bottomed saucepan over a high heat. Pat the cut potatoes dry and place in the butter. Cook until a dark brown crust forms on both sides of the potatoes. Once caramelised, lower the heat.
• Mix the dashi powder and soy sauce in a jug with 350ml/12fl oz boiling water. Pour in the dashi stock, until the potato is just covered, the top still visible. Cover the pan with a lid and leave to cook on a medium-low heat for about 15–20 minutes, or until tender.
• Remove the lid and allow the stock to reduce slightly.
• To make the shoestring fries, pat the potato matchsticks dry with a clean tea towel.
• Preheat the vegetable oil in a deep fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes for 2 minutes or until fully crisp and lightly golden. Carefully transfer to kitchen paper to drain.
• Blend all of the remaining ingredients on a high speed in a food processor to a medium–fine seasoning. Sprinkle the shoestring potato fries with the nori seasoning.
• Spoon or pipe the room temperature custard onto a place and place the cooked potato on top. Dot with the pickled dulse and walnuts, drizzle over a little of the liquor from the walnuts and top with the cooked shoe fries.