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TOPPED CORNISH POTATO CAKES

Cornish potato cakes stacked up with sausage patties, blistered tomatoes and crispy potato skins. By popping a few baking potatoes into the oven first thing, you’re well on the way to making a cooked brunch that will set you up for the day.

Serves 4

4 baking potatoes, about 200g each

480g of your favourite sausages

olive oil, for brushing and shallow-frying

1 tsp flaked sea salt

40g butter, melted

10g plain flour, for dusting

sea salt and freshly ground black pepper

basil leaves, to garnish

FOR THE BLISTERED TOMATOES

400g cherry tomatoes, sliced in half

4 spring onions, finely shredded

a squeeze of lemon juice

1 tbsp olive oil

1 tsp nigella (black onion) seeds

First thing in the morning, put the potatoes into the oven, set it for 200°C (180°C fan oven) gas mark 6 and leave to bake for 1–1½ hours or until soft. Cut each potato in half and scoop out the flesh into a bowl, keeping the skins. Leave until ready to use.

Preheat the oven to 190°C (170°C fan oven) gas mark 5. Remove the skins from the sausages and form the sausagemeat into eight small patties. Put to one side.

Thoroughly scrape off any remaining mash from the potato skins and cut the skins into 2.5cm slices. Brush with olive oil and sprinkle with the flaked sea salt. Put onto a baking tray and cook in the oven for 10 minutes.

Meanwhile, mash the potato with a fork, then add the butter and season with salt and pepper. Mix well. Divide the mash into eight even balls and gently flatten the top and bottom of each slightly, then dust in the flour.

Heat the olive oil for shallow-frying in a frying pan over a medium-high heat and pan-fry the balls for 1 minute on each side or until browned. Set these on a baking sheet and cook in the oven for 8 minutes.

Give your frying pan a quick clean, then fry the sausage patties in olive oil for 2 minutes on each side or until golden and crispy. Turn the oven right down to 110°C (90°C fan oven) gas mark ¼ and pop the patties in with the potato cakes to keep warm.

For the tomatoes, turn up the heat under the frying pan and cook the tomatoes for 2 minutes, turning once. Try not to stir them too much. Throw in the spring onions and add the lemon juice, oil and nigella seeds. Cook for 1 minute or so to lightly wilt the onions.

Serve the potato cakes topped with the sausage patties. Spoon oven the tomatoes and spring onions, and top with the crispy potato skins and some fresh basil leaves.