Roast Gammon, Egg & Sweet Potato Chips & Pineapple Sauce W. Dessert

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a full kettle

Add your gammon joint[s] to a baking paper-lined baking tray with a drizzle of vegetable oil and a good grind of black pepper

(Doubled your protein? Use 2 trays!)

Put the tray[s] in the oven for an initial 15 min

Chop your potato[es] into chunky chips, then add to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 8-10 min or until slightly softened

Once slightly softened, drain the chunky chips and shake them around the colander to fluff up the edges

Once the gammon has had an initial 15 min, remove the tray[s] from the oven and add the chunky chips to the other side of the baking tray with a drizzle of vegetable oil and a small pinch of salt and pepper

Put the tray back in the oven for 25-30 min or until the gammon is cooked through and the chips are crispy and golden – this is your roast gammon & twice cooked chips

Once the gammon is cooked through, remove the tray from and remove the net using scissors and discard

Transfer the roast gammon to a clean chopping board to rest for 2-3 min

Reboil a kettle

While the gammon is resting, heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-low heat

Once hot, crack your egg[s] into the pan

Cover with a lid and cook for 2-3 min or until done to your liking – this is your fried egg[s]

Tip: Give your egg a little shake before you crack for a perfectly centred yolk!

Add your blanched peas to a pot, cover them with boiling water (just enough to cover them) with a small pinch of salt, bring to the boil over a high heat and cook for 1 min or until they're warmed through

Once cooked, drained the cooked peas and return to the pot with a knob of butter

Mix it all together, remove from the heat and set aside until serving – these are your buttered peas

Slice the rested gammon finely