Char siu-marinated gammon, egg and chips

Whisk together the char siu marinade, lager, vinegar, soy and mustard in a large mixing bowl until smooth. Add the sliced onion, garlic and black pepper

Submerge the gammon steaks in the marinade for at least 6 hours, and preferably overnight

Remove the steaks from the marinade and leave them at room temperature for at least an hour

Cook the steaks in a hot pan until golden brown and caramelised, and they have an internal temperature of 60°C for medium

Leave somewhere warm to rest

Prepare the chips, and then dust with the mushroom seasoning to taste

Crack and fry the eggs in a hot pan with a little butter until they have a crispy bottom

Slice the gammon steak into thick slices. Serve with the fried egg on top and the seasoned chips to one side

Finish the dish by drizzling a little chilli oil over the egg and garnish with the spring onion and coriander