• (10 potato latkes)
  • 450g (1lb) potatoes, peeled and grated
  • 1 large egg, beaten
  • ½ teaspoon salt
  • Oil for frying
  • 10g (½ oz) butter
  • 10g (½ oz) plain flour
  • 275ml (½ pt) milk
  • 200g (7oz) purple sprouting broccoli
  • 50g (2oz) blue cheese
  • Salt and freshly ground black pepper

Place the grated potatoes into the middle of a clean tea towel and sprinkle on the salt. Leave for five minutes. Meanwhile melt the butter and add the flour and cook until it starts to sizzle. Slowly work in the milk until you have a thick sauce – it will thicken as it boils. Stir in the cheese and taste to check seasoning. Squeeze all the liquid out of the grated potato, as dry as you can, to prevent the latkes going soggy. Turn the potato into a bowl and add the beaten eggs and stir well. Using a good non-stick frying pan, if possible, heat it with enough oil to just cover the bottom of the pan and take a serving size spoonful of potato mixture and drop onto the hot oil. Flatten a little, and lower the heat so that the latkes cook through evenly. (You will need to cook in batches). When one side is brown, turn over and brown the other. Cook the purple sprouting broccoli until just tender. To assemble the dish reheat the cheese sauce if necessary (when the sauce cools down it will thicken up), place a potato latke on a serving plate then spoon some of the cheese sauce onto the potato together with some of the broccoli and place another potato latke on the top and then some more of the sauce and broccoli, I am sure you have the idea now