Ham, Egg and Chips with Piccalilli

by Josh Eggleton​​​​​​​

Main Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 30 minutes, plus pickling of piccalilli

INGREDIENTS

PICCALILLI
1 cauliflower, cut into small florets

2 shallots, finely diced

50g of caster sugar

1 cucumber, deseeded and cut into a large dice

50g of English mustard powder

salt

310ml of white wine vinegar

1 red chilli, deseeded and chopped

1 pinch of turmeric

150ml of malt vinegar

100g of small onion, peeled

2g of xanthan gum

CHIPS
6 Désirée potatoes

1.5l groundnut oil

1 pinch of rock salt

FRIED EGGS
4 eggs

olive oil

TO SERVE
12 slices of honey roast ham

black pepper

METHOD

1. To make the piccalilli, combine the cauliflower, onion and shallots in a bowl and sprinkle with a generous pinch of salt. Leave for 24 hours

2. The next day, rinse the vegetables and pat dry. Sprinkle the cucumber with more salt, leave for 20 minutes, then rinse, pat dry and mix with the cauliflower, shallots and onions

3. Boil both of the vinegars with the chilli for 10 minutes, then pass through a sieve, discarding the chilli

4. Mix the sugar, turmeric and mustard powder in a small bowl

5. Combine with the reduced vinegar, bring to the boil and cook for 3 minutes. Cool, then sprinkle in the xanthan gum and use a stick blender to thicken

6. Tip the vegetables into the mixture and combine well. Leave to macerate overnight, then keep sealed in a clean jar in the fridge until needed

7. For the chips, peel the potatoes and cut them into even-sized, not too thin batons. Wash under cold water to remove any starch and drain well

8. Heat the oil in a deep fat fryer to 130°C. Fry the chips for 7-8 minutes until soft, lift out of the oil and drain

9. Increase the oil temperature to 180°C and return the chips to the pan, cooking until they are crispy and brown

10. As the chips are cooking, fry the four eggs in a pan in a splash of oil. Remove from the pan before the whites begin to crisp

11. Once the chips are crispy and brown, 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