Gammon, egg and pineapple with thrice-cooked chips

Gammon, egg and pineapple with thrice-cooked chips Method 1 Put the potato chips into a saucepan of cold water, bring to the boil, then reduce to a simmer and cook gently for about 12 minutes until cooked right through. Drain, cool and chill overnight.

Next day, heat some vegetable oil to 140C and deep-fry the chips for about 8 minutes, until they colour very slightly and the outside sets. Remove from the pan and drain.

Slash the fat on the gammon and cook in a ribbed griddle pan as you would cook a steak. Halfway through cooking, turn the gammon and add the pineapple ring to the pan. Continue to cook both, turning the pineapple to brown on both sides.

Heat some vegetable oil to 180C and deep-fry the chips again in the hot oil until crispy. Remove and drain.

In another pan, fry the egg until cooked to your liking.

To serve, put everything together on a plate, with a little brown sauce on the side, if desired.