Place the kimchi in a small sieve and press down to release as much of the liquid as possible. Leave to drain while you move onto the potatoes. Note: pour whatever brine is left in the bowl back into the kimchi jar – it would be a crime to throw it away!

Grate the potatoes on the large holes of a box grater straight onto a tea towel, then gather up the edges and twist to wring out as much moisture as possible.

Transfer the drained potatoes to a large bowl, along with the drained kimchi and cornstarch. Season with salt and pepper and toss until well-combined.

Heat half of the oil and butter in a 24cm (or thereabouts) non-stick frying pan set over a medium-low heat.

Add the potato mixture. Using a heatproof rubber spatula, spread it out into an even layer, gently pressing down to ensure the potatoes make good contact with the pan. Tuck the edges in to create a neat disk.

Cook, gently pressing down on the rosti and running a spatula around the edges and bottom to prevent sticking, for 12 minutes, or until the bottom is golden brown and crispy. If it’s not starting to brown by the 8 minute mark, increase the heat to medium.

Just before you flip the rosti, run the spatula around the edges and give the pan a shake until you feel the rosti freely move around the pan. Place a plate or chopping board over the pan and flip.

Heat the other half of the oil and butter in the pan, then carefully slide the rosti back into the pan, uncooked-side-down. Tuck the edges in to create a neat disk and cook for 12 minutes, or until golden brown and crispy on the bottom. Again, if it’s not starting to brown by the 8 minute mark, increase the heat to medium.

You can use this time to prepare your toppings. I went with poached eggs, avocado, kimchi and chilli crisp, but you could use anything you’d like: smoked salmon, seared mushrooms, sautéed spinach – the possibilities are endless.