featured dish

250 g/9 oz potatoes, peeled and cut into chunks

150 g/5 oz baby spinach

1 tablespoon half-fat creme fraiche

4 spring onions, finely chopped

spray oil

2 x 125 g/41⁄2 oz lean gammon steaks, fat removed

2 medium eggs

salt and ground black pepper

featured dish
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serves | two

1. Cook the potatoes in a large pan of salted water for about 15 minutes, until cooked but not mushy. Drain well.

2. Put the spinach in a colander and pour boiling water over it. Press down with a saucepan to squeeze out any liquid, then chop.

3. Mash the potato with the crme fra”che; stir in the spinach and spring onions. Season and shape into 2 round patties. Cook the potato cakes in a hot pan sprayed with oil for about 5 minutes each side. When golden, remove and keep warm.

4. Meanwhile, grill the gammon steaks for about 4–5 minutes each side until cooked.

5. Poach the eggs in an egg poacher, or break them into a pan of simmering water and cook until the whites are set.

6. Place a gammon steak on top of each potato cake and top with a poached egg. Serve with green vegetables or a salad.

values shown are per person

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