Gammon, egg & chips

• 1kgPotatoes
• 3 tbspVegetable oil
• 4Gammon steaks
• 1 tinPineapple chunks, drained
• 300gFrozen peas
• 4Eggs

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 220C (200C fan). Cut the potatoes into chunky chips, skin on. Rinse them and pat very dry with a clean tea towel.

2. 2

   Toss the chips with 2 tbsp of the oil and a good pinch of salt, spread them out on a large tray and roast for 40 minutes, turning halfway, until golden and crisp.

   40 min, mostly hands-off

3. 3

   Meanwhile, snip through the fat around the edge of each gammon steak every 2cm, so they stay flat under the grill. Drain the pineapple.

4. 4

   When the chips have 15 minutes left, heat the grill to high. Grill the gammon for 4 to 5 minutes a side, until cooked through and golden at the edges. Add the pineapple chunks to the grill tray for the last 4 minutes, until catching at the edges.

   12 min, mostly hands-off

5. 5

   Meanwhile, boil the peas for 3 minutes and drain.

6. 6

   Heat the rest of the oil in a large frying pan over a medium heat and fry the eggs for about 3 minutes, spooning the hot oil over the top, until the whites are set and the yolks still runny.

7. 7

   Put a gammon steak on each plate, top with an egg and serve with the chips, pineapple and peas.