Ingredients

• 300ml / ½ pint boiling water
• 85g packet dehydrated potato pieces
• 50ml / 2fl oz double cream
• 2 eggs
• 2 tbsp plain flour
• 45ml / 1¾fl oz sunflower oil
• 340g can corned beef
•   plain flour, for coating
• 1 egg, beaten
•   fresh breadcrumbs, for coating
• 2 tbsp sunflower oil
•   salt and freshly ground black pepper
•   rocket leaves, to serve
• 1 tbsp tomato ketchup
• 1 tsp chilli sauce
• 1 tsp soy sauce
• 1 tsp balsamic or wine vinegar
• 1½ tbsp Dijon mustard
• 2 tbsp olive oil
• 3 turns freshly ground white pepper
• 1 tbsp boiling water

Method

1. Preheat the grill to hot. Make the potato pancake: pour the boiling water into a large bowl and tip in the dehydrated potato, stirring until the mixture thickens. Add the cream and stir again. Beat in the eggs, then add the flour and whisk to combine. Season to taste.
2. Heat a frying pan until hot, then add the sunflower oil. Pour in the potato mixture and cook for about 2 minutes until the edge begins to brown. Transfer to the grill and cook for 10 minutes until golden.
3. Make the fritters: cut the corned beef into four slices. Coat each slice in flour, season with black pepper and dip first in the egg, then the breadcrumbs. Heat a frying pan until hot, add the sunflower oil and cook the corned beef slices for 3-4 minutes on each side until golden.
4. Meanwhile, make the witches' brew sauce: put all the ingredients except the boiling water in a bowl and mix together. Add the water and, using an electric hand blender or whisk, blend for 10 seconds.
5. Turn the pancake out on to a chopping board and cut into quarters. Cut each corned beef fritter in half. To serve, place a potato pancake quarter on a serving plate, scatter over some rocket leaves, and arrange two fritter halves on top of the rocket. Drizzle over a little of the sauce.