Oven-baked rosti cake

Ingredients:
* 5 beef bacon
* 1.5kg potatoes
* 5 tbsp olive oil
* 1 small onion
* Butter, for greasing

Method:

1. Heat oven to 190C. Dry fry the bacon in a pan for 5 mins. until crisp, then chop into small pieces.
2. Boil the whole potatoes for 5mins, drain then place in a bowl of chilled water.
3. when cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice, then stir into the potatoes along with the bacon. 
4. Place a baking sheet in the oven for 5 mins to warm through. Liberally grease a 2.3cm loose-bottom cake tin with butter. Scatter the potato over the tin, trying not to pack down, then dot all over the top with butter. Place on the hot baking sheet and bake in the oven for 1 hour and 20mins until the potatoes are cooked through and crisp on top.

Caramelised Shallot Mash

Ingredients:

* 50g Butter
* 125g shallots
* 2 Thyme sprigs
* 1/2 tsp caster sugar
* 2kg potatoes
* 200ml milk

Method:

1. Heat a large frying pan. Melt a knob of the butter and add the shallots and thyme sprigs. Cook over a low heat or 20mins, stirring occasionally until soft and golden. Add the sugar and cook 5-10mins more until light brown.
2. Meanwhile, boil the potatoes. Gently heat the milk and remaining butter in a small pan, or just until boiling then drain the potatoes well and return to the cooking pan. Mash until smooth then stir in the warm buttery milk and season well. Tip most of the shallots into the mash, discarding the thyme stalks and mix in. Top with the leftover shallots and serve right away.