Farm 2 Fork Goes Online - Rosti + Sauteed Veg

You will need:

500g potatoes

handful of asparagus

cherry tomatoes

10ml white balsamic/white wine/cider vinegar

10ml mustard

10ml honey

three-cornered leek

salt and pepper

20ml olive oil for vinaigrette

45ml cooking oil

1. Wash and pat dry vegetables.

2. Peel potatoes and then grate onto a clean tea towel. Sprinkle on a pinch of salt.

3. Fold the tea towel around the potato and squeeze out the moisture to dry the grated potato. Transfer potato to a large bowl and season with salt and pepper.

4. Chop the woody ends off the asparagus and cut the cherry tomatoes in half. Set aside.

5. Divide the grated potato into sections, depending on how many rosti you want to make (around 4-8).

6. Squeeze together balls of grated potato then flatten them out into patties.

7. Heat a tbsp of cooking oil in a frying pan on a low-medium heat, and when warm, place potato patties in the pan. Cook for about 10 minutes on each side, flipping when the bottom is nicely browned and the top is looking translucent. You may need to add oil while they are cooking.

8. While the rosti are cooking, heat a tbsp oil in another frying pan, then add asparagus first and cook for about 3 minutes, until almost tender. Add chopped tomatoes and cook for a further 2 minutes.

9. Combine the vinegar, mustard, honey and olive oil in a jar. Mix thoroughly. Finely chop the three-cornered leek and add to the vinaigrette.

10. Once rosti are cooked, place them on a plate lined with kitchen towel to absorb any excess oil.

11. Place sautéed veg on the plate and drizzle with vinaigrette. Serve with rosti.