BERNER ROSTI
A plain rosti can be made using grated potato and seasoning only. Top with a quail's egg fried in a little butter, and a teaspoon or two of caviar.
Serves 4

Ingredients:
500 gm potatoes Salt and freshly ground pepper 50 gm onions, peeled and finely chopped 50 gm bacon, cut into strips 50 gm clarified butter (ghee) 1 tbsp parsely, finely chopped 1 tbsp chives, finely cut

Procedure:
Peel and shred the potatoes on the rough side of a grater into a bowl, then salt lightly.
Squeeze the grated potatoes with both hands to get rid of any excess moisture.
Sweat the onions and bacon strips in half the butter until softened, then turn the mixture into a bowl. Add the 'dried' potatoes. Add the parsley to the potato and onion mixture, stir well and season to taste.
Heat a large frying pan with some of the remaining butter. Spread the potato mixture over the bottom of frying pan, and saute well. Form into four small 'pancakes', and cook on each side until golden brown and crisp. Sprinkle the finely cut chives over the rosti, and serve hot.

CAESAR SALAD
Serves 4

Ingredients:
2 heads lettuce 1 small garlic clove, peeled 2 egg yolks 2 anchovies 100 ml sherry vinegar 40 gm Parmesan cheese, finely grated 200 ml olive oil 100 ml vegetable stock Salt and freshly ground pepper A drop of Worcestershire sauce 1 large garlic clove, peeled and bruised 4 tbsps clarified butter (ghee) 2 slices bread, cut into 5 mm cubes 60 gm Parmesan cheese, grated Finely cut chives

Procedure:
Remove and discard the outer green leaves and separate the well-shaped firm leaves from the heart of the lettuce. Wash and dry thoroughly, and keep in a cool place.
For the Caesar dressing, place the garlic, egg yolks, anchovies, sherry vinegar and Parmesan cheese in a blender, and blend until smooth and creamy.
Trickle the olive oil into the dressing, and thin down with the vegetable stock. Season to taste with salt, pepper and Wor-cestershire sauce. Keep cool until needed.
For the croutons, rub a small frying pan with the garlic, then cook in the butter over a low heat until just beginning to colour. Remove garlic from the pan.
Add the bread slices to the garlic-flavoured butter and cook until golden brown in colour. Drain well on kitchen paper. Place back in a clean pan.
Toss 20 gm cheese into the cruoton pan while the croutons are still hot. Heat if necessary to melt the cheese.
Arrange three to four lettuce leaves on individual plates. Drizzle some of the sauce over the lettuce, along with a sprinkle of the remaining cheese. Repeat this lettuce, dressing and cheese procedure twice more, making three layers on the plates.
Garnish the top layers with chives and the warn cheesy croutons.