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Boxty potato cake salad

Cover the potatoes with cold water in a pan and add a pinch of salt. Bring to the boil, then simmer for 15-20 minutes or until completely tender when pierced with the tip of a sharp knife. Drain in a colander and leave to cool completely.

When the potatoes have cooled, peel away the skins and then grate into a bowl – you should end up with about 350 g/12 oz in total. Heat a frying pan and add the bacon and sauté for two to three minutes until cooked through and lightly golden. Stir in the spring onions and continue to fry for another minute or so until softened.

Tip into the grated potatoes with the egg yolk and sprinkle in the flour. Season generously and mix until just combined. Divide the potato mixture into four and using a 10 cm/4 in cooking ring shape into patties. Arrange on a flat plate and cover loosely with cling film. Chill for at least one hour or up to 24 hours is fi ne to fi rm up. Preheat the grill and heat the oil in a large heavy-based frying pan. Add the butter and once it has stopped foaming, add the boxty potato cakes. Cook for two to three minutes on each side until warmed through and golden brown.

Meanwhile, arrange the pancetta on a grill rack and cook for three to four minutes until crisp and golden, turning once. Drain well on kitchen paper.

To serve, arrange the boxty potato cakes on warmed serving plates. Place the salad leaves in a bowl and quickly dress with the balsamic vinaigrette. Arrange a small pile on each potato cake and garnish with the pancetta and chives.