Gammon with Mashed Celeriac & a Poached Egg

This is my take on the British classic; ham, egg and chips.

Serves 2

2 high welfare gammon steaks
750g celeriac
1 leek
2tsp wholegrain mustard
Olive oil
2 eggs
Himalayan/sea salt and cracked black pepper


- Peel and dice the celeriac.  Boil until soft. 

- Whilst the celeriac is boiling, dice the leek and sauté in some olive oil on a medium heat until soft. 

- Drain the cooked celeriac before mashing with a glug of olive oil, salt and pepper. Add the leek and mustard and stir to incorporate.

- Heat a frying pan on high.  Add the gammon steaks and place a lid smaller than the pan directly on top of them to stop them from curling up.  Cook for 3 minutes on each side.

- Poach the eggs: Bring a pan of water and a little apple cider vinegar to the boil.  Reduce to a simmer before stirring the water to create a whirlpool.  Crack the egg close to the surface of the water (or crack it into a cup and lower into the water). 

- Cook for 3-4 minutes, so that the white is cooked but the yolk still runny.