Crab rösti

Salt the grated potato liberally, then let sit for 10 minutes

Rinse the salt off the potatoes by submerging them in cold water, draining them in a colander and then repeating

Squeeze the water out of the potatoes, a little at a time, and pour some of the butter on each handful as you go to prevent it from oxidising, until all the butter is used up

Season the buttered potato with salt, mix well and then place in a pan lined with greaseproof paper

Place another pan on top to weigh down the potatoes

Preheat the oven to 170°C fan

Bake for 1 hour to steam roast. Once the potatoes reach 97°C in the middle and they’re completely soft, they’re ready

Place weights over the pan on top of the potatoes – like heavy tins – and chill overnight in the fridge

Mix the crab meat with lemon juice and black pepper to taste

Cut each rösti into triangles

Heat up a few centimetres of oil in a high-sided, heavy bottomed saucepan to 180°C

Deep-fry the rösti until golden and crisp on the outside, cooking the slices in batches, then drain on kitchen towel and season with salt

Place the crab on top of the rösti – 20g per portion – and garnish with some blood orange, then some puntarelle and finish with black pepper