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How To Cook Ripon Cathedral Gammon Steak, Fried Egg & Chips

How To Cook Ripon Cathedral Gammon Steak, Fried Egg & Chips

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

  1. To make the ketchup place all ingredients except the chilli into a non corrosive saucepan, bring to the boil then simmer for 15 minutes until the pineapple is tender.
  2. Blend until smooth, pass if desired through a fine sieve then fold through the diced chilli.
  3. Remove the gammon from packaging.
  4. Heat a non stick frying pan over high heat then add a few drops of schmaltz. When very hot add the fry on both sides 3 to 4 minutes in total, remove and keep warm.
  5. In the same pan add a teaspoon of schmaltz and over a medium heat fry the eggs, until the whites are set and the yolks still runny.
To serve:
  • Serve with chips and watercress, alongside a dollop of black garlic ketchup.

  • The Ingredients
  • • Ripon Cathedral gammon steak slices
  • • 2 free range eggs
  • • Schmaltz to cook
  • • Watercress
  • • F&Co chips to serve
  • • F&Co Black garlic ketchup

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