Grilled Gammon Steak with Fried egg and Chips

Start by peeling the potatoes and cut them into chunky wedges. Place them in a saucepan and cover with cold water then add a generous pinch of salt and bring to the boil. Once boiling, simmer for around 8 to 10 minutes until the edges of the potato have started to break down slightly.

Next, remove the wedges from the heat and carefully take them out of the pan using a slotted spoon. Leave the potatoes at room temperature to cool and dry. The dryer they get, the better, so once the chips have stopped steaming, place them in your oven at 60-70°C fan or gas mark 1 for around 25 to 35 minutes.

Leave them to cool to room temperature and once cooled, place them in the fridge, uncovered, overnight.

The following day, preheat the fryer or chip pan oil to 120°C/250°F and drop the potato wedges in carefully, cooking for around 8 minutes, before removing them with a slotted spoon. The wedges should now start to look a lot more like chips. Leave them to cool, turn the heat up to 190°C fan/375°F and wait until your gammon steaks are resting to give your chips their final cook.

For the gammon steaks, heat up a heavy based griddle pan or a non-stick pan and oil the gammon steaks. The steaks are already salted, so you won't need to season them.

Sear the steaks for 2 minutes on each side and leave them to rest for 4 to 5 minutes before serving.

While the gammon steak is resting, drop the chips in the preheated oil and cook them for approximately 2 to 3 minutes, until golden brown and crispy. While cooking, fry the egg in a non-stick pan using a touch of butter and oil and season with a little salt and black pepper. 

Bring your ham, egg and chips together and tuck in.

PS. In some cultures it's rude not to puncture your egg yolk with a chip, but who's judging?!