Pan fried potato and Lincolnshire poacher cheese cake
To make the cakes, wash the potatoes, place in salted cold water and bring to boil. Cook until tender but not soft, drain the potatoes and let cool down for 3 minutes.
Peel the potatoes when still hot, pass in a potato ricer and add the grated Poacher, salt, nutmeg and egg yolks only.
Shape to cake and pan roast in a non-stick pan with the warm oil for 2 minutes each side. To finish, heat through in a 170C hot oven for 5 minutes before serving.
Put the butter and shallot in a pan and cook on medium for 1 minute, add the peas and marjoram and season with salt and pepper. Cook for 1 minute and wet with the stock.
Pass the mixture in a blender and blend to fine puree.
Serve within 10 minutes.
Steam the asparagus for 3-4 minutes, place 500ml water with the vinegar in a shallow pan and gently heat. When ready to serve, poach the egg yolks for 1 minute and serve.