Gammon recipes

Five-spice pomegranate-glazed gammon

3 hours

Jelly recipes

Litchi jelly and home-made sorbet

5 minutes

Seared beef carpaccio with ricotta, litchis and asparagus

4 to 5 minutes

Duck recipes

Crispy five-spice duck breasts

25 minutes

Chicken-liver terrine with a pistachio-and-date centre

20 minutes

Glass jars of smoked truffle salt

1 hour

Preserves and

Verjuice-poached stone fruit with a wedge of cheese

20 minutes

Burger recipes

The ultimate breakfast rosti with bacon and smoked pork rashers

35 minutes

The ultimate breakfast rosti with bacon and smoked pork rashers

By TASTE

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 35 minutes

Ingredients

8 large potatoes, peeled
2 onions, peeled
200 g butter
1 x 250 g pack wood-smoked streaky bacon
1 x 250 g pack smoked pork rashers
2 T olive oil
1 bunch baby vine tomatoes
1 T white vinegar
4 free-range eggs
Sea salt and freshly ground black pepper
Rocket, for serving

For the Hollandaise sauce

3 free-range egg yolks
1 T cream
1 cup melted butter, cooled and clarified
A pinch of sea salt

Method

Grate the potatoes and onions into a bowl of water to prevent discolouring. When you’re ready to prepare the röstis, squeeze out all the excess water from the potatoes and onion and pat together to form discs. Place a pan over a medium to high heat, add a little butter and, when hot, fry the röstis, one at a time, until crisp and golden on either side.

In a separate pan over a medium to high heat, fry the streaky and back bacons and pork rashers, then add the olive oil and fry the baby vine tomatoes until charred and blistered.
Bring a separate saucepan of water to a gentle boil. Add the vinegar and swirl with a spoon to create a whirlpool effect. Carefully crack the eggs into the water and poach until cooked to your preference.

Serve the röstis with the bacon and pork rashers and a few blistered vine tomatoes. Top with a soft-poached egg, spoon over the Hollandaise sauce, scatter with rocket and season to taste.

To make the Hollandaise sauce, add the eggs and cream to a double boiler and place over a saucepan of simmering water. Whisk vigorously until the mixture begins to thicken. Slowly add the clarified butter in a steady stream and continue to whisk until it is incorporated and the mixture has a silky smooth consistency. Add a squeeze of lemon and a pinch of salt and remove from the heat.

View more rosti recipes here.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Five-spice pomegranate-glazed gammon

Litchi jelly and home-made sorbet

Seared beef carpaccio with ricotta, litchis and asparagus

Crispy five-spice duck breasts

Honey-and-litchi mojitos

Litchi-and-avocado salad

Chicken-liver terrine with a pistachio-and-date centre

Glass jars of smoked truffle salt

Fig-and-pomegranate preserve

Asparagus with eggs and bacon

Verjuice-poached stone fruit with a wedge of cheese

The ultimate breakfast rosti with bacon and smoked pork rashers

The ultimate breakfast rosti with bacon and smoked pork rashers

Ingredients

Method