Name: Brunch rosti
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 300g Maris Piper potatoes, grated -; 4 tbsp olive oil -; 1 sprig thyme, leaves picked -; 1 garlic clove, crushed -; 2 portobello mushrooms, stalks removed -; 1 beef tomato, halved -; 100g baby spinach -; a grating of nutmeg -; 2 tbsp vegan baconnaise -

Ingredients for - Brunch rosti

1. 300g Maris Piper potatoes, grated

2. 4 tbsp olive oil

3. 1 sprig thyme, leaves picked

4. 1 garlic clove, crushed

5. 2 portobello mushrooms, stalks removed

6. 1 beef tomato, halved

7. 100g baby spinach

8. a grating of nutmeg

9. 2 tbsp vegan baconnaise

How to cook deliciously - Brunch rosti

1 . Stage

Wrap the grated potato in a clean tea towel and squeeze over the sink to remove as much liquid as you can. Tip into a bowl and mix with 1 tbsp olive oil, the thyme leaves and some salt and pepper. Shape into two patties. Heat 2 tbsp of the oil in a non-stick frying pan over a low-medium heat and fry the patties for 8-10 mins on each side until golden, crisp and cooked through.

2 . Stage

Meanwhile, heat the grill. Whisk the remaining oil with the garlic and some seasoning and brush over the mushrooms and tomato halves. Grill for 8 mins until lightly golden and tender.

3 . Stage

Remove the cooked rosti from the pan and keep warm. Add the spinach to the pan with a grating of nutmeg. Cook for 2-3 mins until wilted, then season.

4 . Stage

Put the rosti onto two plates. Top each with a little of the spinach, then the vegan baconnaise, mushroom and tomato, finishing with the remaining spinach.