Lincolnshire Turkey and Wiltshire Ham Rosti with Mushrooms and Spring Onion

Ingredients (Serves 2)

2 Large Baking Potatoes
4Tbs Olive Oil
4 Spring Onions
150g Button Mushrooms
2 Slices Premium Cooked Lincolnshire Turkey (cut into strips)
2 Slices Premium Wiltshire Cured Ham (cut into strips).
Salt and Pepper
40g Grated Gruyere or Emmenthal Cheese

Method

Rostis 

1. Pre-heat the oven to 190°C / 375°F / Gas 5.
2. Peel the potatoes and then grate them.
3. Place the grated potato in the centre of a clean tea towel and wring out the excess water so the potato is dry and free flowing.
4. Divide the potato in half and press one half firmly into a large pastry cutter(10cm-12cm) to form a round shape. Carefully remove from the cutter and then repeat for the other half.
5. Heat half the oil in the frying pan, season and carefully fry the rostis on both sides for a few minutes until lightly browned.
6. Transfer the partly cooked rosti cakes to a baking sheet and place on the middle shelf of the oven, cook for 15-20 minutes turning occasionally.

Topping
1. Wash the spring onions and mushrooms, dry well and slice.
2. Heat the remaining oil in the pan and add the onions and mushrooms and sauté gently for 2-3 minutes.
3. Add the strips of turkey and ham and continue cooking for approx. 5 minutes until the onions and mushrooms are soft and the turkey is piping hot.
4. Taste and season with salt and pepper.
5. Place the rostis on warmed plates and arrange the turkey, ham, onion and mushroom mixture on top.
6. Sprinkle with the grated cheese and serve. 

Use the best turkey and ham you can for this recipe it really makes a difference. Leftover topping can be mixed with crème fraiche to make a delicious savoury pancake filling.