Ingredients

Step by step

1. Put the potatoes in a pan, cover with cold water and add a good pinch of salt. Bring to the boil and simmer until half-cooked; when a knife is inserted they should still be raw in the middle, about 8 minutes from when they come to the boil should be enough.
2. Drain and allow to cool enough to handle, peel the skins off using your fingers and discard, then grate the potatoes coarsely. Season, then stir.
3. Melt 20g of the butter in a large (22-23cm base diameter) ovenproof nonstick frying pan. When it starts to sizzle, add half the grated potato and spread out evenly. Spread the bacon jam all over the potato base. Top with the rest of the grated potato and press down lightly.
4. Place the pan on a high heat on the hob and start to cook. Add about 20g butter around the side in small pieces. Shuffle the pan to prevent sticking. After around 5 minutes, when the edges are coloured, place a large plate or flat baking tray on top and turn the rosti over.
5. Melt the remaining butter in the pan and carefully slide the rosti back into the pan. Press down with a spatula. Compact the sides if the mix has loosened a little in turning. Cook for another 5 minutes, shuffling the pan again. Preheat the grill to medium-high.
6. Transfer to the grill, and cook for a further 5-10 minutes to crisp up, protecting the pan handle if it isn’t ovenproof. When ready, slide the rosti onto a warm plate and serve in the middle of the table.
   Tip

   Homemade bacon jam - Makes 18 tablespoons 
   Shred 500g smoked streaky bacon into small lardons, then fry in a large frying pan on a low heat to render the fat, pouring it out of the pan as it’s released. Keep cooking until the bacon starts to caramelise (about 20 minutes). Scrape all the sticky bits up from the bottom of the pan and add 2 onions, finely chopped, and 2 garlic cloves, crushed. Cook for 15 minutes until soft but not coloured.
   
   Mix in 1 tbsp chipotle chilli paste, 1⁄2 tsp smoked paprika, 3 tbsp light brown sugar and cook for 5 minutes more. Now add 3 tbsp black treacle, 75ml cider vinegar and 2 shots of espresso. Simmer gently, stirring regularly, until a jam-like consistency is achieved (about 40 minutes). Store in a sterilised jar* in the fridge for up to 2 weeks. Delicious in sandwiches or toasties, stirred into stews or pasta, or served with cheese.
   
   *sterilise your jar by heating for 5 minutes in a medium-hot oven (190°C, Fan 170°C, gas 5)
7. Watch this...

   Giant sharing bacon jam rosti