Step 1

Mix 1 tsp of salt into the grated potato and put it in a sieve placed over a bowl. Leave it to drain for about 30 mins.

Step 2

After 30 mins, squeeze the water out of the potato with your hands and place it in a mixing bowl. Mix in sliced spring onion, mustard and season with black pepper.

Step 3

Heat up a non-stick pan on the stove. Once warm, brush the pan with 1 tbsp of olive oil. After a minute (once the oil gets warm) start layering the rösti. Put the rösti mixture in a pan gradually so that it is spread evenly. Once it's all in the pan, press it down well with a spatula. Cook on a very low heat (I used setting 2 out of for about 25-30 mins on one side, until it's nicely brown.

Step 4

Set the oven to 200º C / 390º F and while the rösti is cooking, cut all the cherry toms into halves and place them on a baking tray cut side up. In a bowl, mix ½ tbsp of olive oil, minced garlic and dried basil and brush the tomato tops with it. Sprinkle with a touch of salt and pepper. Bake for 20 mins.

Step 5

After your rösti has been cooking for 25 mins on one side, flip it over by placing a large plate (upside down) on top of the pan and turning the rosti into the plate and then slipping it back to the pan. Cook the other side for another 25-30 mins.

Step 6

Serve the rösti hot, topped with warm garlicky tomatoes and fresh basil and a simple green salad if you like.