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Ham, egg and chips with piccalilli


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Fried eggs

To serve

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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
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
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
Mix the sugar, turmeric and mustard powder in a small bowl
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
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
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
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
Increase the oil temperature to 180°C and return the chips to the pan, cooking until they are crispy and brown
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
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
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Ham, egg and chips with piccalilli


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