Jack Croft and Will Murray served up tasty fondant potatoes with cheese custard, dulse and nori fries on Saturday Kitchen.

The ingredients for the pickled dulse are: 50g white wine vinegar, 15g caster sugar, 2 tsp soy sauce and 100g fresh dulse, washed and drained.

For the cheese custard: 4 gelatine leaves, 250g double cream, 6 free-range egg yolks plus 1 whole egg, 200g strong cheddar, grated, 75g gruyère, grated and pinch salt.

For the fondant potato: 4 medium Yukon Gold potatoes, 125g unsalted butter, 15g kombu dashi powder and 3 tsp soy sauce.

For the nori shoestring fries: potato trim, cut into thin matchsticks, 500ml vegetable oil, 3 nori sheets, ½ tsp citric acid, ½ tsp caster sugar, ½ tsp ground black pepper, ½ tsp monosodium glutamate, 3 tsp kombu dashi powder, ½ tsp salt, 4 tsp milk powder and 1 tsp onion powder.

To serve: 50g pickled walnuts with liquor and 1 tbsp chopped fresh chives.

See more vegetarian recipes in the book titled: Vegetarian Cookbook Simple and Quick: The 150 tastiest recipes available from Amazon now.