Root Veggie & Sweetcorn Rosti

Peel the carrots & potatoes then set aside.

Remove the corn kernels from the corn.

Coarsely grate the carrots and potatoes. Place them together into a clean cloth, wrap it up and squeeze out as much liquid as possible, discarding the liquid. Place the grated vegetables into a mixing bowl and add the corn kernels, finely diced eschalot, seeded mustard, besan (chickpea flour), large egg, salt and pepper. Mix well to combine.

Heat a large frying pan over a medium high heat & add half the butter. When foaming, spoon in half the mix, making 4 rosti. Gently press down, not too much, and allow them to cook for 4-5 minutes, adjusting the heat as necessary to get a nice golden crust.

Flip the rostis over and continue to cook for another 5 minutes, until cooked through and golden. Remove to a plate and repeat the cooking with the remaining mixture and butter.

Combine the natural yoghurt in a bowl with the finely chopped dill, a squeeze of lemon juice, salt and pepper to taste. Set aside.

Serve the rostis with a little herbed yoghurt spooned over, some smoked salmon draped around, capers, radishes, extra dill, flat-leaf parsley leaves scattered, and lemon wedges on the side.