Smoked bacon and beetroot rosti

1 Set the oven to 185 degrees.

2 Peel and grate the potatoes with a coarse grater.

3 Squeeze the excess juice from the potatoes and discard.

4 Place the grated potato into a bowl along with the onion, beetroot, bacon lardons, thyme, salt and pepper and duck fat, mix well.

5 Heat a medium sized non-stick, oven-proof pan. When it is gently smoking, add the potatoes and flatten them evenly around the pan with the back of a spoon.

6 Cook over a medium heat for five minutes or so, until the potatoes start to colour.

7 Put in the oven for 20-25 minutes (depending on thickness) until golden and crisp.

8 Remove from the oven and allow to cool a little. Loosen the sides and bottom as best you can with a spatula. Cover with an upturned plate and carefully flip the rosti on to the plate. This can be made ahead of time and warmed up when you need it.