Ham, egg and chips with piccalilli

What is great about Josh Eggleton's cooking style is that he is not afraid to cook the simple dishes as well as the more complex ones. This ham and eggs recipe is comfort food at its best, ideal for when you have some honey roast ham leftover.

First published in 2016
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Ingredients

Metric

Imperial

Piccalilli

Chips

Fried eggs

To serve

Equipment

  • Deep fat fryer
  • Stick blender

Method

1
To make the piccalilli, combine the cauliflower, onion and shallots in a bowl and sprinkle with a generous pinch of salt. Leave for 24 hours
2
The next day, rinse the vegetables and pat dry. Sprinkle the cucumber with more salt, leave for 20 minutes, then rinse, pat dry and mix with the cauliflower, shallots and onions
3
Boil both of the vinegars with the chilli for 10 minutes, then pass through a sieve, discarding the chilli
  • 310ml of white wine vinegar
  • 150ml of malt vinegar
  • 1 red chilli
4
Mix the sugar, turmeric and mustard powder in a small bowl
5
Combine with the reduced vinegar, bring to the boil and cook for 3 minutes. Cool, then sprinkle in the xanthan gum and use a stick blender to thicken
  • 2g of xanthan gum
6
Tip the vegetables into the mixture and combine well. Leave to macerate overnight, then keep sealed in a clean jar in the fridge until needed
7
For the chips, peel the potatoes and cut them into even-sized, not too thin batons. Wash under cold water to remove any starch and drain well
8
Heat the oil in a deep fat fryer to 130°C. Fry the chips for 7-8 minutes until soft, lift out of the oil and drain
9
Increase the oil temperature to 180°C and return the chips to the pan, cooking until they are crispy and brown
10
As the chips are cooking, fry the four eggs in a pan in a splash of oil. Remove from the pan before the whites begin to crisp
11
Once the chips are crispy and brown, drain well and sprinkle with rock salt before serving with the fried egg, cold roast ham (you can heat the slices through if you so desire) and the piccalilli
First published in 2016
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It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.

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