James Martin's rösti, poached egg and wilted spinach

James Martin joins us from his kitchen for the first of two cooks. And what could be better to start than James’ Rosti topped with a poached egg!

Ingredients

For the potato rosti:

1 large potato, peeled

1 large courgette (you can also add grated apple, celeriac or parsnip)

75g creme fraiche

1 egg yolk

2 tbsp olive oil

2 tbsp butter

For the poached eggs:

4 large eggs, fresh

1 tsp white wine vinegar

Salt

For the spinach:

1 tbsp butter

200g baby spinach, washed

Salt and pepper

Method

• Grate the potato onto a clean tea towel, then grate the courgette on top. Wrap them in the tea towel and wring out any excess water.

• Tip the potato mixture into a large bowl and stir in the crème fraîche and egg yolk until well combined. Season, to taste, with salt and freshly ground black pepper.

• Heat the oil and butter in a large frying pan over a medium heat

• Spoon in the rösti mixture, making four mounds, then fry for 2-3 minutes, or until golden-brown, pressing down occasionally

• Flip the röstis over and fry on the other side until golden-brown and cooked through, about 4-5 minutes. Remove from the pan and keep warm.

• To make the poached eggs, bring a large pan of water to a rolling boil, add the vinegar and, using a whisk, make a swirl in the centre of the water

• Drop the egg in the centre of the swirl and cook for about 1 - 2 minutes

• Using a slotted spoon scoop out the egg and place into a bowl of iced water. Repeat with the other eggs.

• To serve, plunge the eggs into boiling water for 30 seconds

• Heat 1 tbsp butter in a frying pan, add the spinach, season well and cook to wilt down

• Serve the rosti on a plate, spoon over some of the spinach and serve the poached egg on top