Fondant potato with cheese custard, dulse and nori fries
By Jack Croft and Will Murray From Saturday Kitchen Ingredients For the pickled dulse 50g/1¾oz white wine vinegar 15g/½oz caster sugar 2 tsp soy sauce 100g/3½oz fresh dulse, washed and drained For the cheese custard 4 gelatine leaves 250g/9oz double cream 6 …