- 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
- 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.