Cumberland scotch egg. Caramelised onion Rosti and roasted tomatoes

Melt the butter and fry the sliced onions until caramelised and then keep to one side.

Coarsely grate the potato into a large bowl (You should have approx 400g) and squeeze out any excess water.

Add the flour, the beaten egg and a pinch of salt and pepper then add the cooled caramelised onion and split the mix into 4.

Heat up the oil in a large thick bottom frying pan, add the 4 mounds of potato mix and gently press into 4 flat rounds.

Fry until golden then turn and continue to fry until both sides are nice and brown and the rösti’s are cooked.

Season with salt and pepper and keep warm.

Pre-heat the oven to 200C (Fan) and re-heat the scotch eggs on a tray in the middle of the oven for 12-15 mins.

Halve the plum vine tomatoes, season and place a knob of butter on top.

Turn up the oven and roast the toms for 5 mins until charred at the edges.