1 sweet potato, peeled, grated and drained of waste
1 free-range egg
Salt and freshly ground black pepper
1 Tbsp plain flour
1 Tbsp fresh parsley
1 Tbsp olive oil
1 tsp olive oil or butter
150g button mushrooms, cut in half then sliced
150ml fresh cream
1 tsp freshly ground black pepper, or more to taste
(optional: 2 cloves of garlic, crushed)
6 Rosa tomatoes
25g blue cheese
For the rösti, place the grated potato, free-range egg, salt and freshly ground black pepper, flour and fresh parsley into a bowl and mix.
Heat the oil in a small frying pan and place a lightly greased chefs’ ring on top.
Fill the chefs’ ring with the potato mixture and flatten the top.
Cook the rösti mix for four minutes, turn over and slide the chefs’ ring off the rösti. Cook for another four minutes or until golden-brown on both sides and cooked through.
Remove the rösti from the pan and drain on kitchen paper.
For the sauce:
Heat oil and butter a medium saucepan over medium-high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn’t overboil.
Once the sauce has reduced by half, add crushed garlic, if using, and cook for another minute.
Layer the rosti with rosa tomato, blue cheese, rocket and mushroom sauce building it up to form a tower using 3 rosties.