Honey Roast Ham, Egg, Chips & Mustard Mayo

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Pat the baby gammon dry with kitchen paper

Heat a large, dry, wide-based pan (preferably non-stick) over a high heat

Once hot, add the gammon and cook for 3-4 min or until browned all over

While the gammon is cooking, cut the potatoes (skins on) into chunky chips

Add the chunky chips to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Once the gammon has browned, cut out a large sheet of tin foil, place the gammon in the middle and scrunch up the edges so that any cooking juices can be collected

Add the tin foil to the baking tray with the chips

Put the tray in the oven for 25-30 min or until the chips are golden and the gammon is cooked through (you will be glazing it halfway through with the honey)

Meanwhile, combine the mayonnaise, wholegrain mustard and 1 tbsp [2 tbsp] olive oil in a bowl – this is your mustard mayo

Once the gammon has been cooking for 15 min, drizzle the honey over and return it to the oven for the remaining cooking time

Once cooked, transfer the gammon to a clean board and leave to rest for 5 min, keep any cooking juices for later

Only continue with this step once the gammon is resting!

Heat a pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a medium-low heat 

Once hot, crack the eggs into the pan

Cover with a lid and cook for 2 min or until done to your liking

Tip: Give your eggs a little shake before you crack for perfectly centred yolks!

While the eggs are cooking, combine the baby kale and the honey gammon juices in a bowl and toss it all together