Grated potato cake, fried organic egg, Arran mustard dressing

In essence, this is a rosti potato. I don’t cook the potatoes first and haven’t added onion or bacon, but you can if you like. I use a great variety of potato called Rooster as it has good flavour and keeps the cake crispy. I serve it with an Arran mustard dressing and a big salad but it is equally good with some wilted spinach or greens from the garden.

Serves one

1 medium sized potato, peeled

30g butter, melted a few sprigs of thyme

1 organic egg

1 tsp Arran mustard

1 tsp cider vinegar

1 tsp honey

2-3 tsps cold-pressed rapeseed oil a few salad leaves good salt and pepper

1 Grate the potato onto a clean cloth and squeeze out the excess water over the sink. Place the potato in a bowl, add half the melted butter and season with salt, pepper and a few thyme leaves. Mix well.

2 Heat a blini pan on the hob, add a splash of oil, then add the grated potato mix, pressing down with the back of a spoon. Add a little more oil if needed to prevent it sticking. But don’t worry if it does stick, as the longer it

cooks, the easier it will be to loosen. After 5 minutes, turn the potato cake over and press down with the back of a spoon again and cook for a further 5 minutes until golden. Season again and set aside.

3 Fry the egg in a little oil and the remaining butter. Season and cook until the yolk is just set.

4 To make the dressing, mix the mustard with the honey and vinegar and, as you whisk, trickle some oil in, a little at a time. It may need more oil if you like a runnier dressing. Season and use to dress the salad.

5 To serve, place the potato cake on a plate, top with the egg and garnish with the salad.