Let’s do lunch . . .

POTATO ROSTI WITH SMOKED SALMON & POACHED EGGS

SERVES 2

Ingredients
600g potatoes, coarsely grated
1 tbsp plain flour
4 spring onions, thinly sliced
2 tbsp oil for frying
2 eggs
100g smoked salmon
1 tbsp chopped chives

Method
Place the grated potatoes in a clean dry tea towel and squeeze out the excess liquid, transfer to a large bowl, mix in the flour and half the spring onions, and season well. Divide into 6 and shape into flat patties.
Heat 1 tbsp oil in a frying pan and fry 3 rosti for 3-4 mins each side until golden, then repeat with the remaining rosti. Meanwhile, poach the eggs in boiling water for 2-3 mins. Divide the rosti between 2 plates, add the smoked salmon and top with an egg. Sprinkle with the remaining spring onions and chives, and serve.

TUNA PASTA BAKE

SERVES 4

Ingredients
360g pasta 
250g small broccoli florets
25g butter
25g plain flour
400-500ml milk
80g mature Cheddar, grated
salt & pepper
6 cherry tomatoes, halved 
425g can tuna in springwater, drained and flaked
200g can sweetcorn, drained
2 tbsp capers 
120g mature Cheddar, grated
2 handfuls breadcrumbs
flat-leaf parsley, to serve

Method
Preheat the oven to 210C/Gas 7 and lightly grease a large ovenproof dish. Cook the pasta in salted boiling water, adding the broccoli florets for the last 2 mins. Drain and set aside.
Meanwhile, to make the cheese sauce, melt the butter in a saucepan, stir in the flour and cook for 1-2 mins. Gradually add the milk, whisking with a balloon whisk to avoid lumps. Bring to a gentle boil, reduce the heat and simmer gently for 5 mins. Season with salt and pepper, remove from the heat and stir in 80g grated cheese, stirring until melted.
Combine the pasta, broccoli, cheese sauce, tuna, tomatoes, capers and corn in a large ovenproof dish. Sprinkle with the remaining 120g cheddar and breadcrumbs. Bake for 15 mins or until golden. Sprinkle with parsley and serve immediately.