Josh Eggleton’s ham, egg and chips with picallili

Serves 4

12 slices honey roast ham
6 Désirée potatoes
4 eggs
1 cauliflower, cut into small florets
2 shallots, finely diced
50g caster sugar
1 cucumber, deseeded and cut into large cubes
50g English mustard powder
310ml white wine vinegar
1 red chilli, deseeded and chopped
1 pinch turmeric
150ml malt vinegar
100g small onion, peeled
2g xanthan gum
1.5l groundnut oil
Olive oil
Black pepper

1. Combine the cauliflower, onion and shallots, sprinkle with a generous pinch of salt, cover and leave for 24 hours.
2. The next day rinse the vegetables and pat dry. Sprinkle the cucumber with more salt and leave for 20 minutes then rinse, dry, and mix with the cauliflower, shallots and onions.
3. Boil both the malt and white wine vinegars with the chilli for 10 minutes, then pass through a sieve.
4. Mix the sugar, turmeric and mustard powder in a small bowl
5. Combine with the reduced vinegar, bring to the boil and simmer for 3 minutes. Cool, then thicken with the xanthan gum using a hand held blender.
6. Tip the vegetables into the mixture and combine well. Cover and leave overnight, then keep sealed in the fridge until needed.
7. For the chips, peel the potatoes and cut them into even-sized batons. Wash under cold water and drain well.
8. Heat a deep fat fryer to 130°C. Fry the chips for 7-8 minutes until soft. Lift out of the oil and drain
9. Reheat to 180°C and return the chips to the pan until they are crispy and brown.
10. As the chips are frying, fry the four eggs in a little oil in a pan. Remove from the pan before the whites begin to crisp.
11. Once the chips are cooked drain well and sprinkle with rock salt before serving with the fried egg, cold roast ham (you can heat the slices through if you so desire) and the piccalilli.
Recipe courtesy of Great British Chefs
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