Hamburg-style lobscouse

1. Peel the beetroot and finely dice (it is best to wear rubber gloves). Peel and cut the potatoes into small pieces.

2. Put both in the Softiera insert. Add the vegetable broth and 3 tbsp of pickle brine in the large pot. Place the Softiera insert in the pot, cover with the Secuquick softline and close.

3. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 5 minutes in the steam area.

4. Meanwhile, dice the pickles and cut the herring into bite-sized pieces.

5. Peel and finely dice the onion, then add to the small pot. Heat the pot on highest level up to the roasting window, switch to a low level and roast briefly. Add corned beef and heat up.

6. At the end of the cooking time place pot in the inverted lid and allow it to depressurize by itself. Remove Secuquick. As desired, set aside some diced beet for garnishing. Remove the Softiera insert and pour the cooking liquid into a cup.

7. Put the potatoes and beets in the pot, mash them lightly and add enough cooking liquid until the consistency is soft but not too runny. Season with pickle brine, salt and pepper.

8. Heat the pan on highest level up until the perfect temperature for roasting is reached. Switch to a low level, add butter and spread around evenly.

9. Beat the eggs and add to the pan. Roast until the desired degree of doneness has been reached and season with salt and pepper.

10. To plate the dish, mix or layer the corned beef, mashed potato and beetroot as desired and place a fried egg on top of each serving. Add the slices of pickle and remaining diced beet on top and also plate with the herring.

11. Cut the chives into pieces and place over the lobscouse to garnish.