Name: Celeriac rostis with harissa yogurt
Total time: 35 min
Yield: Serves 4
Ingredients: ½ celeriac, peeled and coarsely grated; 2 medium floury potatoes, peeled and coarsely grated; 2 tbsp cornflour; 5 eggs, (we used Clarence Court Burford Browns); 1 tbsp cumin seeds; ground to make ½ black peppercorns; 2 tbsp olive oil; 150ml yogurt; 2 tbsp rose harissa; ½ lemon, juiced; 2 spring onions, thinly sliced

½ celeriac
peeled and coarsely grated
2 medium floury potatoes
peeled and coarsely grated
2 tbsp cornflour
5 eggs
(we used Clarence Court Burford Browns)
1 tbsp cumin seeds
ground to make ½ black peppercorns
2 tbsp  olive oil
150ml yogurt
2 tbsp rose harissa
½ lemon
juiced
2 spring onions
thinly sliced

Method

step 1
Tip the celeriac and potatoes into a thin, clean tea towel and squeeze out as much liquid as possible. Put into a bowl with the cornflour, 1 egg, cumin seeds, ground peppercorns and plenty of salt. Stir thoroughly to combine.
step 2
Heat 1 tbsp of the olive oil in a large non-stick frying pan over a medium heat and spoon in four mounds of the celeriac mix to make 10cm-round rostis, then press to flatten. Fry for 4-5 minutes or until deeply golden, then flip and repeat. Keep warm in a low oven while you cook the rest with the remaining oil.
step 3
Mix together the yogurt, harissa and lemon juice in a bowl.
step 4
Fry the remaining eggs to your liking, then spoon the yogurt between four plates. Top with the hot rostis and fried eggs, then scatter over the spring onions.