Osso buco of gammon with gooseberry ketchup, fried duck egg and crispy pickled onion rings

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Ingredients

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Imperial

Gammon steaks

Pickled onion rings

Gooseberry ketchup

To serve

1
To make the gooseberry ketchup, peel and chop the onion, pick the stalks off the gooseberries and place all the ingredients in a large saucepan. Bring to the boil and then simmer until a shiny chutney consistency is reached
2
Blitz, pass through a sieve and reduce a little more if required. Pour the ketchup into a squeezy bottle and refrigerate until cold
3
For the pickled onion rings, thinly slice the onions, discard the centres, and pass the outer onion rings through milk, then flour, then dust off the excess flour and repeat. Deep fry until golden and crispy, remove from the fryer onto kitchen paper and sprinkle with a little salt
4
Place the gammon steaks on a lightly oiled baking tray and grill for 4-5 minutes on both sides until the fat is nice and golden and crispy. Fry the eggs in a little rapeseed oil and a knob of butter
5
Place the gammon on a plate and place the fried egg on top, then garnish with blobs of the gooseberry ketchup, the deep fried pickled onion rings and a sprig of watercress
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