Maple-gammon, eggs and rösti
Serves 4 • Ready in 40mins
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 For the rösti, add the potatoes to boiling water and cook for 6mins. drain and grate coarsely once cool enough to handle. Season well. add half the oil and goose fat or butter to a large frying pan, add the potato in 4 little circles and cook for 10mins, 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 10mins, until crisp.
2 While the rösti cook, bring another pan to a medium heat with the remaining 1tbsp oil. Fry the gammon for 3mins on each side, until cooked through. Pour over the maple syrup and let it bubble for 1min until glazed.
3 Poach the eggs and serve with the rösti and gammon, with some watercress on the side.
Per serving: Cals 606, Fat 43g,
Sat fat 17g, Carbs 2g