Brown butter potato rosti, poached free range egg, mushroom ketchup

For the mushroom ketchup, add the vegetable oil to a pan and warm on a medium heat

Add the onion and sweat them off over a medium heat

Add the spices to the onions and cook out for a minute

Once onions are cooked add all remaining mushroom ketchup ingredients and cook until all the juices are reduced and the mushrooms are cooked through

Blend the mixture until smooth, then check seasoning and set aside for plating with the rosti and poached egg

For the rosti, brown the butter in a medium-sized pan, cooking until it starts to turn a nice light golden-brown

Remove the butter from the heat and add the picked thyme leaves. Put the pan to one side allowing the butter to cool and infuse

Preheat the oven to 180°C

Using a cheese cloth or something similar, squeeze as much excess water out of the grated potato as you can

Now place the potato in a bowl and fold through 230g of the thyme-infused brown butter

Take a medium-sized non-stick frying that is oven-safe and place on the stove

Add the sunflower oil and bring up to a medium heat and add the grated potato and butter mix

Use a spatula to neatly press the potato into the bottom of the pan, pushing right to the edges

Turn down the heat and cook for a few minutes until it starts to brown

Once a few minutes have passed, and the rosti has started to colour, place the whole pan in the preheated oven

Cook the rosti for around 20 minutes, checking on it every 10 minutes so that it does not overcook or colour

Turn over the rosti and finish the cooking on the second side, again checking after every 10 minutes to make sure that it’s not browning or cooking too quickly

After 30–45 minutes of total cooking the rosti should be done. Remove from the oven and set aside for portioning and serving with the mushroom ketchup and poached eggs

To make the poached eggs, take a nice tall pan and fill it high with water and a splash of vinegar

Bring the water to just below boiling point

Crack the eggs into individual little dishes; this makes it easier to place them in to the hot water, and helps to avoid pieces of unwanted broken shell

Using a whisk, make a vortex in the hot water. Once the water is at a steady pace you can start the eggs one by one

Cook the eggs for approximately 3 minutes

Remove the egg from the hot water, drain off any excess water then serve with the portioned rosti and the mushroom ketchup, garnishing with picked chervil leaves