Ingredients

• 600g/1lb 5oz potatoes
• peeled and grated
• 75g/3oz crème fraîche
• 1 free-range egg yolk
• salt and freshly ground black pepper
• 75g/3oz butter
• melted
• 1 tbsp olive oil
• 1 small black pudding
• sliced
• 25g/1oz butter
• 2 small Cox apples
• peeled and cut into wedges
• 50ml/2fl oz cider

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the rösti
• place the grated potatoes into a clean tea towel inside a bowl and squeeze out any excess water into the bowl.
• Transfer the grated potato into a clean bowl along with the crème fraîche and egg yolk
• stir to mix and season well with salt and freshly ground black pepper.
• Heat the butter in an ovenproof frying pan over a medium heat and place 2 x 7.5cm/3in chefs' rings into the pan.
• Spoon the potato mixture into the rings
• press down well with a spoon and cook for 3-4 minutes
• or until golden brown. Turn the ring over
• press the mixture down and cook for 3-4 minutes on the other side.
• Transfer the pan to the oven and bake the rösti for 5-10 minutes
• or until tender and cooked through.
• Meanwhile
• for the black pudding
• heat the oil in a small frying pan until hot
• place the black pudding into the pan and cook until golden-brown and cooked through.
• For the apples
• heat the butter in another pan
• add the apple segments
• stirring to coat in the butter
• and cook until golden-brown. Add the cider to the pan and simmer until no liquid remains.
• To serve
• place the rösti onto a serving plate and top with the black pudding and apples.