Straw potato and celeriac cake

Serves: 4

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Total Time: 35

Prep Time: 5

Cook Time: 30

• 500 gram(s) maincrop potatoes, peeled
• 250 gram(s) celeriac (peeled weight)
• 1 tablespoon(s) groundnut or vegetable oil
• 50 gram(s) unsalted butter
• sea salt, black pepper

Method

1. Coarsely grate the potatoes and celeriac (you can do this with the coarse-grating blade of a food processor) and toss them together in a bowl. Heat a large non-stick frying pan over a medium-low heat, add the oil and a third of the butter and, once melted, scatter the potato and celeriac mixture over the base of the pan.
2. Press down with the back of a spoon, season and dot with another third of the butter. Cook for about 20 minutes until a uniform deep gold, lifting the potato cake every now and again to check its progress, and rotating the frying pan by a quarter to ensure it colours evenly.
3. Loosen the cake and press the mixture down again, then place a baking tray on top and invert the pan. Add the remaining butter and once it has melted slip the potato cake back in. Tidy the sides and fry for another 10 minutes or until equally gold on the underside, rotating the pan by a quarter now and again.
4. To make a dressing for the salad whisk together 1 teaspoon of cider vinegar, ½ teaspoon of Dijon mustard, just under ½ teaspoon of caster sugar, sea salt and black pepper. Whisk in 1 tablespoon of walnut or hazelnut oil and 1 tablespoon of groundnut or vegetable oil. Toss the watercress with the dressing. Serve this in a pile with a wedge of the potato cake, with the pear and blue cheese to the side.

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