A beetroot, potato and onion rosti as the base, presented in a miniature potato sack. Topped with confit potato pearls dressed in a leek oil and seaweed vinaigrette, an aerated leek and potato veloute poured over, finished with fried potato peel crisps and a seaweed crumble. Martin described the concept: 'It is a little potato beetroot rosti in the bottom. Different textures of potato. Some confit, some crisp and then an aerated veloute over the top of that.' He used the peelings left from the rosti: 'Season those up, get those in the oven, make little crisps, and then use the other half just to make a little crumble.' On the rosti: 'Kind of like a hash brown, but I did not want to fry it because that fried flavour takes over a little bit of everything.' He also toasted dry seaweed on the coals. On the veloute: 'Sort of fairly light, but it should hold quite nicely over the top.' Veteran Simon Rogan scored this dish 6.