GAMMON STEAKS WITH FRIED DUCK EGGS

Served with a hot gherkin gravy, this is a smartened-up version of the ham-and-egg teas of my childhood. You have to be a bit fast and furious to get it all ready at the same time, but it’s not difficult as long as you have all the ingredients prepared before you start. Serve it with some lightly cooked greens or a crunchy slaw. And be sure to ask your butcher for the best gammon steaks they have.

CARB COUNT: 9g per person

Serves 4

4 thick gammon steaks Vegetable oil, for cooking

4 duck eggs

Sea salt and freshly ground black pepper

¼tsp dried chilli flakes

For the hot gherkin gravy

100g (3½oz) pancetta, diced

1 onion, finely diced

1 garlic clove, grated

½tsp chilli powder

¼tsp cayenne pepper

¼tsp smoked paprika

2 large dill pickles, sliced into discs, plus 50ml (2fl oz) pickle liquor from the jar 250ml (9fl oz) chicken gravy (I make it with Bisto gravy granules)

60g (2¼oz) pork scratchings, lightly crushed

To finish

Dill fronds

First, start making the gherkin gravy. Place the pancetta in a small pan over a medium-high heat until it renders its fat and becomes crisp. Scoop it out with a slotted spoon and set aside. Add the onion to the pan and sweat gently, stirring from time to time, for 10 minutes until soft.

While the onion is cooking, preheat the grill to hot. Grill the gammon steaks for 3-4 minutes each side; keep warm. Once the onion is softened, add the garlic to the pan and cook, stirring, for a minute. Sprinkle in the chilli powder, cayenne and smoked paprika and cook for 2-3 minutes. Add the dill pickle liquor and chicken gravy and bring to the boil. Stir in the reserved pancetta, sliced pickles and pork scratchings. Keep warm.

Heat a little oil in a non-stick frying pan and fry the duck eggs until the whites are set, and crispy at the edges if you like. Season with salt, pepper and the dried chilli flakes. Place a gammon steak on each warmed plate and top with a fried egg. Spoon on the gravy and scatter over the dill fronds. Serve immediately.