Begin by preparing the Parmesan 'cloud'. Cut the Parmesan into 2-3cm cubes and set aside. Add the chicken stock to a pan, bring to the boil and add the Parmesan. Remove from the heat and allow to infuse for 20 minutes

Once infused, strain through a fine sieve lined with muslin and chill overnight

Remove from the fridge and remove the layer of fat from the top of the stock. Weigh out 600g of the stock, add to the bowl of a food mixer and soak the gelatine in cold water until soft. Add 100g of stock to a pan and heat gently, keeping the remaining stock very cold

Squeeze the excess liquid out of the gelatine and add to the heated stock. Mix well to dissolve completely, remove from the heat and allow to cool but not set

Add the chilled stock to the mixer and whisk on a high speed. Add the gelatine-infused stock and continue whisking until the stock resembles a meringue. Pour into a cling film-lined container, chill and allow to set for at least 1 hour

For the Parmesan oil, add the rind to a vac pac bag, add the oil and vacuum pack until tightly sealed

Preheat a water bath to 85°C

Place the bag in the water bath and heat for 4 hours. After this time, remove the bag and chill in a bowl of iced water, leaving the bag sealed

For the Parmesan ice cream, add all of the ingredients to a Thermomix and blend for 5 minutes until thoroughly combined. Transfer to Pacojet beakers and freeze to -20°C

Add the beakers to the Pacojet machine and churn to emulsify. Return to the freezer to hold the temperature at -12°C to -14°C

For the Parmesan crumb, grate the Parmesan into fairly large pieces onto a dehydrator mat. Place in the dehydrator at 60°C until dry

Drain the crumb on kitchen paper to remove excess fat, then transfer to a Thermomix. Blitz until a fine powder forms

For the chicken skin, remove any excess fat from the skin and lay each piece out on greaseproof paper, fat-side down. Sprinkle with salt and lay another sheet of greaseproof paper on top

Preheat the oven to 180°C/gas mark 4

Slide onto a baking tray and place another tray on top. Press the upper tray down with a heavy, ovenproof weight and place in the oven for 22-28 minutes until the skin is crispy. Drain on kitchen paper and set aside

For the semi-dried tomatoes, blanch the tomatoes in boiling water until the skin starts to peel off, then refresh in iced water. Peel the tomatoes, cut into quarters and remove the seeds

Peel the garlic, finely chop and add to a bowl, then pick the thyme leaves and add to the bowl with the garlic. Add the salt, sugar and oil, mix well, then add the tomato petals and stir gently to coat

Spread the mix onto a dehydrator mat and dry in the dehydrator at 60°C until the tomatoes have started to shrivel up

For the tomato jam, chop the tomatoes and place in a heavy-based saucepan. Add the sugar and vinegar, mix to combine and place over a medium heat. Bring to the boil and blend with a hand-blender

Return to a medium heat and bring the temperature up to 105°C. Once that temperature has been reached, remove from the heat and allow to cool

For the onion mayonnaise, place the egg yolk in a blender with the mustard, vinegar, salt and onion powder. Blitz until smooth and incorporated, then reduce the speed and slowly add the oil in a thin, steady stream until thick, ensuring that the oil is being continuously incorporated

To prepare the sunflower seeds, toast the seeds in a frying pan over a high heat. Allow some to burn slightly, some to colour slightly and some to remain untoasted. In a separate bowl, mix together the vinegar and 150g of the Parmesan oil until thoroughly combined

Add the vinaigrette to the hot pan, remove from the heat and allow to cool

To plate the dish, cut a portion of the Parmesan 'cloud' approximately 6cm in length and place the portions onto plates with a piece of the chicken skin. Follow with the tomatoes, tomato jam and Parmesan crumb

Add a few pipings of the onion mayonnaise and toasted sunflower seeds. Finally, garnish with a scoop of the Parmesan ice cream and micro-cress (optional). Serve immediately