Kugel

• rapeseed or sunflower oil6 tbsp tbsp

  or schmaltz (chicken fat), plus extra for the dish

• onions↗2 medium
• starchy potatoes↗900g g

  (such as Maris Piper), peeled

• egg↗1

  lightly beaten

• garlic powder↗1 tsp tsp
• parsley↗small handful of

  finely chopped

Step-by-step instructions

1. 1

   Lightly oil a roughly 20cm square or circular oven dish or tin. Halve the onions through the stem and root, then peel them. Trim the tops, then grate coarsely using the large holes of a box grater or the grater insert of a food processor.

2. 2

   Heat 2 tbsp of the oil or schmaltz in a large frying pan over a medium heat and fry the grated onions until lightly golden and soft. Transfer to a large bowl along with the fat you cooked them in, if there's any left in the pan.

3. 3

   Grate the potatoes using the box grater, then tip onto a clean tea towel. Squeeze out as much water as you can into a large bowl or jug. If any of the white starch has sunk to the bottom of the bowl or jug liquid, drain off the water, reserving the starch.

4. 4

   Heat the oven to 200C/180C fan/gas 6. Put the potatoes and starch in the bowl with the cooked onions along with 3 tbsp oil, the egg, 2 tsp salt and the garlic powder. Season well with black pepper. Stir well to combine, then spoon into the dish. Press down lightly to compact the mixture, then brush the surface with the remaining oil or schmaltz.

5. 5

   Bake for 45 mins-1 hr until the top is golden brown and crisp, and the centre soft when pierced with a knife. Serve hot with the parsley scattered over the top.