Prosciutto & Cheddar Potato Rösti With Soured Cream & Chive Dip

Peel, then grate your red potatoes

Add the grated potato to the middle of a tea towel and bring the four corners together to form a ball, then twist the ball and squeeze out as much liquid as you can

Add the squeezed potato to a bowl with a 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and a pinch of salt and pepper

Give everything a good mix up – this is your rösti mix

Grate your cheddar cheese finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat, once hot, add half the rösti mix to the pan and press down firmly with a spatula or until the base of the pan is covered

Top the rösti base with your sliced prosciutto and the grated cheese, then top with the remaining rösti mix, press the mixture down firmly and cook for an initial 8-10 min or until the base is golden brown

Tip: Cooking for 3 or more? Use 2 pans!

Meanwhile, chop your cherry tomatoes in half

Chop your chives finely

Combine most of the chopped chives (save some for garnish!) with your soured cream, half your white wine vinegar (you'll use the rest later!) and a pinch of salt and pepper in a bowl – this is your soured cream and chives dip

After the rösti[s] has had an initial 8-10 min, cover the pan[s] with a plate[s] and flip your rösti[s] onto the plate[s]

Return the pan[s] to a medium heat with a generous knob of butter

Once the butter has melted, return the flipped rösti[s] to the pan[s] and cook for a further 8-10 min or until golden, crisp and cooked through – this is your prosciutto & cheddar filled potato rösti

Wash your salad and pat dry with kitchen paper

Add the halved cherry tomatoes and salad to a bowl with the remaining white wine vinegar and a drizzle of olive oil and toss – this is your dressed salad