Potato and celeriac spider with bacon and egg mayonnaise

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Ingredients

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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
3
Place the grated mix into a large bowl, add half the melted butter and season with salt and pepper. Mix well to combine
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
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
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
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
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
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