Gammon, Egg and Chips

Preheat the oven to 220°C (or 200°C fan). Peel the potatoes and cut into chips about 1–2 cm thick.

Put the chips in a saucepan, cover with 1000 ml cold water, bring to the boil and cook for 3 minutes. Drain in a colander and leave for a few minutes to dry off.

Pour 2 tbsp oil into a large roasting tin and put it in the oven for 3–4 minutes. Carefully tip the chips into the hot oil, toss to coat, and season with salt and black pepper. Roast for 15 minutes, then turn and cook for a further 10–15 minutes until golden and crisp.

When the chips are nearly done, fry the thick slices of gammon in a hot, dry griddle pan for 2–3 minutes on each side, just to heat through and get a nice colour.

Meanwhile, bring 500 ml water to the boil, add the green peas and heat through for 2–3 minutes. Drain the peas in a colander.

Heat a frying pan with the remaining 2 tbsp oil. Carefully crack in the eggs and fry for 2–3 minutes, until the whites are fully set but the yolks are still runny. Season with salt and pepper to taste.

Divide the hot chips, gammon, fried eggs and green peas between the plates.

Serve immediately, while the chips are crispy and the yolks are still runny.