Hash browns with gruyère Gravadlax with dill crêpes, chilli & chive cream

Serves 4 Takes 20 minutes, plus 50 minutes cooking £1.09 a portion 356 kcals, 17g fat, 6g sat. fat a portion Not suitable for freezing

800g maris piper or king edward potatoes,

peeled and cut into large chunks 1½ tbsp olive oil 1 small onion, fnely diced 2 cloves of garlic 75g pancetta, diced 50g gruyère, grated a small pack of parsley, chopped 2 large eggs, lightly beaten

Cook the potatoes

Put the potatoes in a pan of cold salted water. Bring to the boil and simmer for 15 minutes, until just cooked.

Soften the onions

Meanwhile, heat ½ tbsp of the oil in a pan. Add the onion, garlic and a pinch of salt, then cover and cook on a low heat for 15-20 minutes until the onion is soft and starting to caramelise. If the onion starts to catch, add a splash of cold water. Remove the onion and garlic, then fry the pancetta in the same pan until the fat has melted and the pancetta is crisp.

Make the hash

Drain and steam-dry the potatoes. Once cool, chop into 1cm dice and mix with the pancetta, gruyère, parsley, eggs, onion and garlic. Season with black pepper. Heat 1 tbsp of the oil in a large, non-stick frying pan. Tip in the potato mixture and press down with the back of a spoon. Fry over a medium heat for 15 minutes, until the bottom is golden. Tip onto a plate, then slide back into the pan, cooked-side up. Cook for 15 mins more, until golden and hot. Serves 4 Takes 20 minutes, plus 15 minutes cooking £4.54 a portion 239 kcals, 12g fat, 3g sat. fat a portion Not suitable for freezing

Serve with chunks of fresh, white bread (toasted

if you like)

FOR THE DILL CRÊPES

200g plain four 2 large eggs, plus 1 egg yolk 500ml semi-skimmed milk a small pack of dill, chopped sunfower oil, for frying

FOR THE PICKLED ONION

1 small red onion, sliced 50ml white wine vinegar 2 tbsp golden caster sugar

FOR THE CHILLI & CHIVE CREAM

100g soured cream 1 red chilli, deseeded and fnely chopped 3 tbsp snipped chives

TO SERVE

600g gravadlax 2 red chillies, sliced (optional) 2 lemons, cut into wedges

Make the crêpe batter

Sift the flour into a bowl with a pinch of salt. Make a well in the centre and add the eggs, egg yolk and half the milk. Whisk to make a thick, smooth batter. Stir in the rest of the milk and most of the dill. Cover and chill.

Make the pickled onion

Put the onion in a small heatproof bowl. Heat the vinegar and sugar with 100ml water and a pinch of salt in a pan until the sugar dissolves. Tip onto the onion and leave to cool. Drain the onion, then cover and chill.

Make the flavoured cream

Mix the ingredients for the cream in a bowl and season. Cover and chill.

Cook the crêpes and serve

Heat oven to fan 90C/conventional 110C/ gas ¼. Heat a crêpe (or frying) pan over a medium heat and wipe with oiled kitchen paper. Pour half a ladle of batter into the pan and swirl the pan to spread the batter into a thin, even layer. Cook for 30-45 seconds, until the base is golden and bubbles start to break on the surface. Flip over with a spatula and cook for another 30 seconds. Layer the cooked crêpes between sheets of baking parchment and keep warm in the oven while you cook the rest. To serve, spoon the chive cream onto the crêpes, along with slices of gravadlax, the pickled onion, remaining dill and the chilli, if using. Serve with lemon wedges.