Serves 4

Ingredients

• 2 bundles British asparagus
• 8 rashers of smoked streaky bacon
• 1 jar good quality hollandaise sauce
• 30g butter
• 1 tbsp olive or rapeseed oil

For the potato pancakes:

• 500g potato, mashed and cooled
• 1 large egg, beaten
• 60g plain flour
• 100ml double cream

Method

First make the potato pancakes. Mix together the mashed potato, beaten egg and flour until smooth. Fold in the double cream, the mixture should resemble a thick porridge.

Melt the butter with the oil in a frying pan. Over a medium heat, place spoonfuls of the mixture into the pan.

Fry for 2 minutes until golden brown, then carefully turn and cook for a further 2 minutes, or until cooked through. Keep warm

Steam the asparagus over boiling water for 4 – 5 minutes, until cooked through but still retaining some bite.

Fry the bacon rashers until crisp

Place the pancakes on 4 plates. Top with the steamed asparagus, drizzle with the hollandaise sauce and grind over some black pepper.

Garnish with the rashers of streaky bacon