Artisan Cured Black Bacon Steaks with Pineapple

THE CHIPS

1. Pre-heat oven to 200C, Fan 180°C, Gas 6.
2. Slice the potatoes skinned or peeled into chunky chips and place in a large pan of cold salted water. Bring the pan up to the boil and remove from heat when it begins to boil. Drain the chips into a colander, allowing to stand for 2-3 minutes.
3. Then add the chips to a clean bowl and coat evenly with olive oil and salt.
4. Spread the chips evenly onto a baking tray and place on middle shelf of the oven for 20-25 minutes, turning occasionally during cooking until crispy and golden.
5. About 5-10 minutes before the chips are due out of the oven, heat a heavy based, non-stick pan until hot on a high heat.

THE STEAKS

1. For a classic British treat I simply grill both the steaks and pineapple on a heavy based griddle pan with the pineapple cut into good thick slices.
2. You know they're done when they're caramelized and charred at the edges.
3. Then I gently fry a duck egg in butter keeping the yolk nice and runny.
4. Finish with a big bunch of fresh peppery watercress and home made chips.