Fig, Granny Smith apple and curried crispy potato salad
Peel and cut the potato with a fine mandolin, deep fry in 180C hot oil until golden in colour and crispy. Place on kitchen towel and sprinkle with curry powder and little fine salt.
Place the rice vinegar, sugar and spices in a pan and heat to melt. Set aside to cool down.
Add the fig wedges to the cold marinade and refrigerate for 3 hours.
Keep 16 grapes whole and crush the rest. Strain with a fine sieve, place in a deep based pan, add the ground nutmeg and clove and cook on low until reduced to 1/8 the original size.
Peel and slice the apples, toss them with lemon juice and sprinkle with cinnamon. Slice the radishes and add to the figs. Leave to marinade for 1 hour. Serve with the small-diced Stilton.