Preheat your oven to 220°C/200°C fan/gas mark 7. 

Quarter, core and thinly slice the apple (no need to peel). Trim the bottom 2cm from the asparagus and discard.

In a small bowl, combine the soured cream and wholegrain mustard. Season with salt and pepper and mix well.

In a large bowl, combine the the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and mix together.

Peel and coarsely grate the shallot, then add to a large bowl.

Peel the potatoes and coarsely grate them too.

Pop the potatoes in the centre of a clean tea towel, wrap up and squeeze out as much of the potato liquid as possible.

Alternatively, pop the potatoes in a sieve over a sink with a sprinkle of salt. Press down with the back of a spoon to squeeze out as much liquid as possible.

Once you have removed as much of the moisture as possible in the potatoes, transfer to the onion bowl.

Add the flour, egg and salt (see pantry for all).

Season with pepper and mix together until well combined.

Heat a large frying pan to medium-high heat with enough oil to coat the bottom. 

Once hot, place heaped tablespoons of the kartoffelpuffer mixture (in batches) into the pan. Flatten them slightly with the back of your spoon, then fry until golden and cooked through, 4-5 mins each side. TIP: Don't flip them too early, they need time to set. 

Once cooked, transfer to a plate lined with kitchen paper.

Keep cooking in batches until all the mixture is used up - you should get 4-5 pancakes per person. TIP: Add extra oil in between batches if needed.

While your fritters are cooking, pop the asparagus onto a baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast the asparagus on the middle shelf of your oven until tender, 10-12 mins.

When everything's ready, toss the baby leaves, apple and walnuts through the dressing bowl. TIP: Don't add the leaves too early or they'll go soggy.

Share your kartoffelpuffer between your plates. Serve the roasted asparagus and apple salad alongside.

Serve with the mustard soured cream and apple and sage jelly for dipping.

Enjoy!