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Ham, egg and chips with English recipe

Not your standard egg and chips, Tristan Welch’s version takes a quick supper classic to new heights

 Ham, egg and chips with English ale recipe


  • rapeseed oil, for frying
  • 1 large celeriac, peeled and cut into chips
  • 1 sprigs thyme, leaves picked
  • 500 g joint smoked gammon
  • 1 bottles English ale
  • 4 eggs


1. Preheat the oven to 180C/160C fan/gas 4. Place a baking tray in the oven to heat up.

2. In a frying pan, heat some oil and colour the celeriac chips, seasoning with a little salt. Once coloured, take them out of the pan and divide between four sheets of baking paper, placing them in the centre of each. Sprinkle with a little thyme.

3. Slice the gammon into four steaks, being careful not to cut them along the grain, but rather against it. Fry the gammon in the same pan as the celeriac, searing one side of each steak only. (Do not season, as the gammon is already quite salty.)

4. Put each steak, seared side up, on the celeriac. Splash a little ale over each steak, then make a package by folding up the edges of the paper and sealing them.

5. Put the parcels on the hot baking tray and place in the oven for 12 minutes. Meanwhile, fry the eggs in a little oil and season with freshly ground black pepper.

6. To serve, tear open the parcels, put a fried egg on top and serve with the rest of the beer!

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