MAPLE-GAMMON, EGGS AND RÖSTI

TAKES 40 MINS SERVES 4

4 medium waxy potatoes, peeled 1tbsp olive oil, plus 1tbsp 1tbsp goose fat or butter 4 x 200g gammon steaks 2tbsp maple syrup 4 eggs Watercress, to serve

1

To make the rösti, add the potatoes to a pan of boiling water and cook for 6 mins. Drain, then when cool enough to handle, grate coarsely. Season generously.

2

Add half the oil and goose fat or butter to a large frying pan, add the grated potato in 4 little circles and cook for 10 mins, until crisp. Flip onto a plate and add the remaining oil and goose fat or butter to the pan. Slide the rösti back into the pan, uncooked side down, and cook for another 10 mins, until crisp.

3

While the rösti is cooking, bring another pan to a medium heat with the remaining 1tbsp oil. Fry the gammon steaks for 3 mins on each side, until cooked through. Pour over the maple syrup and let it bubble for 1 min until glazed.

4

Meanwhile, poach the eggs in a saucepan of gently simmering water for 3 mins or until cooked to your liking. Serve with the rösti and gammon, with some watercress on the side.