IRISH OAT AND POTATO CAKES WITH SMOKED SALMON

500g Maris Piper potatoes, peeled and cut into large chunks 110g plain flour, plus extra for kneading

50g oats

1 tsp onion powder

1 tsp sea salt

1 egg yolk

Zest of 1 lemon, plus extra zest and lemon wedges, to serve ½ green chilli, finely chopped 60g butter, melted, plus extra for frying

1 tbsp olive oil

200g smoked salmon

4 large eggs

150ml milk

1 tsp vanilla bean paste Pinch of salt 1 panettone, cut into 4 slices, then halved lengthways 2 tbsp butter TO SERVE Marmalade

250ml natural yogurt Maple syrup

50g walnuts, chopped

In a large mixing bowl, whisk the eggs with the milk, vanilla paste and salt. Dip the panettone slices into the egg mixture, leaving for 30 seconds on each side so that they soak all the way through.

In a large frying pan, melt the butter over a medium heat, then turn up the heat a little. Cook the first batch of panettone for 1 minute on each side until crispy, golden and cooked through. Repeat with the remaining slices.

Serve the French toast with some marmalade, natural yogurt, maple syrup and chopped walnuts.