Potato and celeriac spider with bacon and egg mayonnaise

servings4
60 minutes

Ingredients

  • 250g of large floury potatoes
  • 150g of celeriac
  • 30g of butter, melted
  • 3 eggs
  • 2 bacon rashers
  • 50g of mayonnaise
  • 12 asparagus spears, trimmed
  • 200g of French beans
  • 50g of alfalfa sprouts
  • 30ml of olive oil
  • 2 pinches of black pepper
  • 3 pinches of salt

Method

1
Preheat the oven to 180˚C/gas mark 4
2
Peel the potato and celeriac, grate coarsely. Place into a clean tea towel and squeeze out as much moisture as possible
  • 250g of large floury potatoes
  • 150g of celeriac
3
Place the grated mix into a large bowl, add half the melted butter and season with salt and pepper. Mix well to combine
  • 15g of butter, melted
  • 1 pinch of black pepper
  • 1 pinch of salt
4
Add the remainder of the butter and olive oil to a medium-sized pan placed over a medium heat
  • 15g of butter, melted
  • 30ml of olive oil
5
Add the grated mix to the pan and press down firmly with a spatula to form the rosti
6
Cook until golden brown on the base, shaking the pan a few times to ensure it doesn’t stick. Carefully flip the rosti over and cook until golden brown on the other side
7
Transfer to the oven and cook for 15-20 minutes, or until the potato is cooked through
8
Meanwhile, bring a pot of water to the boil and gently lower in the eggs. Cook for 9 minutes on a gentle boil. Then, remove from the pan, allow to cool then peel
  • 3 eggs
9
Next, place the rashers of bacon under the grill and cook until crispy on both sides. Remove and place on kitchen paper to cool and absorb any excess fat
  • 2 bacon rashers
10
Chop the eggs and add to a bowl, mixing in the mayonnaise. Break up the bacon into little chunks and mix through. Add salt and pepper and set aside
  • 50g of mayonnaise
  • 1 pinch of black pepper
  • 1 pinch of salt
11
Once cooked, remove the rosti from the oven but leave in the pan to keep warm
12
Bring a large pot of salted water to the boil. Drop in the asparagus and beans and cook for 4 minutes, then strain
  • 200g of French beans
  • 12 asparagus spears, trimmed
  • 1 pinch of salt
13
Place the asparagus and beans in the middle of each plate to make the spider legs
14
Place the rosti on a chopping board and cut into 4 even wedges. Place each wedge onto each pile of greens to make the spider's body
15
Add a big dollop of the egg and bacon mayonnaise on top and finish with alfalfa sprouts to make a spider web. Serve immediately
  • 50g of alfalfa sprouts