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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..."


Method:
  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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