- 1 sweet potato, peeled, grated and drained of water
- 1 free-range egg
- salt and freshly ground black pepper
- 1 tbsp plain flour
- 1 tbsp fresh parsley
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 large flat mushroom, sliced
- 1 clove garlic, chopped
- pinch chilli flakes
- salt and freshly ground black pepper
- 50g/1¾oz fresh watercress, finely chopped
- 2 tbsp extra virgin olive oil
- 1 clove garlic, chopped
- salt and freshly ground black pepper
- 1 sprig fresh chives, to garnish
- 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 together.
- 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.
- Heat a little more oil in the pan, add the mushrooms, garlic and chilli flakes and cook for three minutes. Season with salt and freshly ground black pepper and then set aside.
- For the pesto, place the fresh watercress, extra virgin olive oil, garlic, salt and freshly ground black pepper into a clean food processor and blend until smooth.
- To serve, place the rösti onto a clean plate, place the mushrooms on top of the rösti. Then pour the pesto round the side of the plate. Garnish with fresh chives.