Pork chops with rosti

Cook potatoes in salted boiling water for 15 minutes, until just cooked. Drain and chill in fridge for at least 20 minutes.

Peel and grate cold potatoes (use largest holes) and season to taste with salt and pepper.

Heat oil and 2 tbsp butter in small frying pan over medium heat. Cook onion and rosemary, for 1 minute until fragrant, then add potato. Stir to combine.

Using spatula, press potato down firmly to form a disk, cover, and cook over moderately low heat for about 12 minutes, or until underside is crisp. Remove rosti, add remaining butter to pan and slide the rosti back in, brown side up. Cook for a further 10 to 12 minutes until bottom is crisp.

Cook chops While rosti is crisping, heat large frying pan over medium-high heat. Rub chops with a little olive oil and season to taste. Fry for 4 minutes (for a 2.5cm-thick chop) on each side until nicely coloured. Set aside for a minute or two.

Cut rosti into wedges and serve with a pork chop and braised red cabbage, if desired.Cut rosti into wedges and serve with a pork chop and braised red cabbage, if desired.