4 large Agria potatoes, peeled 4 eggs
1 cup frozen peas
1 cup herbs (we used dill, sage
flowers and parsley) juice of ½ lemon
1 teaspoon chilli flakes ½ tablespoon sea salt
1 tablespoon cracked black pepper
3 tablespoons olive oil

The magic of cooking with fire is that it allows you to slow down and let all your senses interact with the process. You’re forced to be more intimate with the ingredients and the heat source that is transforming them.

Whether you’re watching with hawk eyes for the edges of your rosti to crisp, waiting for the aromas of a freshly charred chilli to infuse in warm oil, pressing the thigh of a saffron-butter-smothered chicken to monitor its progress or listening for just the right amount of sizzle as your crumpet batter is poured into the pan, there is a deep connection to be had with what you are cooking, eating and sharing with others.


1.Put the potatoes in a saucepan of cold salted water. Bring to the boil and boil for 5 minutes.
2.Transfer the potatoes to a colander to cool, reserving the water to boil the eggs.
3.Bring the water back to boil, add the eggs and boil for 6 minutes, adding the peas to the water for the final couple of minutes.
4.Drain the eggs and peas, transferring the eggs to cold water to peeland set aside.
5.Combine the peas, herbs, lemon juice and chilli flakes in a bowl and set aside.
6.Grate the cooled potatoes into a bowl and combine with the salt and pepper.
7.Set a heavy-bottomed pan over medium-high heat. Pour the oil into pan, ensuring the base is coated.
8.Place handfuls of grated potato around the pan and flatten to create an even layer of potato across the entire pan.
9.Using a metal fish slice, regularly check the underside of the rosti. Once the rosti becomes brown and crispy on the underside, flip it and repeat on the uncooked side.
10.Cut the rosti into equal parts and top with the pea and herb mixture and the halved eggs.

Recipes and Food Styling Will Bowman & Jane Lyons / Photography Tony Nyberg

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