Heritage Buston Potato Pave.

Preheat the oven to 120 degrees and line a 1lb loaf tin with baking parchment.

Over a gentle heat, melt the duck fat until liquid. Season with a pinch of salt.

Take the cleaned Buston Heritage potatoes, peel and set aside in water.

Using a mandolin, slice into very thin slices and place into bowls, separated by variety. Start to layer the potatoes, you could do it by variety for a more striped look, or mix it up to create a gorgeous array of colours. After each layer of potato, brush with duck fat until you have filled the loaf tin.

Cover the top with baking parchment and cook for around 3-4 hours until the potatoes are completely tender when poking with a metal
skewer.

Once cooked, leave it cool slightly before placing a few heavy weights (such as tins) on top. Refrigerate overnight with the tins on top.

The following day, remove the potato terrine from the fridge and slice into thick pieces. In a shallow pan, heat a generous amount of Seabanks Northumbrian rapeseed oil until it reaches about 180 degrees. Place the cold potato pave slices into the hot oil, being careful not to overground the pan and reduce the oil temperature. Fry on all sides until golden.

In a bowl, whip the crème fraiche until thick. Once the potato paves have cooled just slightly, pipe on the crème fraiche, top with caviar and pea tendrils. Consume immediately.