main courses | serves 4

This makes a delicious and simple starter or light lunch. You need to use really dry potatoes for this, so, if you’re not using leftovers, be sure to let your spuds cool and lose as much moisture as possible before starting the recipe.

1. Liberally dust a clean work surface with flour. Mash the leftover potatoes or push through a sieve, then season with sea salt and black pepper. Mix in the egg yolk, wild garlic or chives and flour. Lightly knead then place the soft dough on the floured surface and roll out until about 5mm thick. Divide the dough into 4 and shape into rounds. Allow to chill in the fridge for at least 30 minutes, or until needed.
2. Meanwhile, mix the crème fraîche and horseradish, if using. Add a splash of lemon juice, salt and pepper and a dash of olive oil.
3. Preheat a flat griddle or non-stick frying pan until very hot, then cook the potato cakes in a little olive oil for 4–5 minutes each side until golden, crisp and hot all the way through. Serve with slices of smoked salmon and picked watercress leaves dressed with a squeeze of lemon, olive oil and some salt and pepper.