Potato Moussaka

Potato Moussaka

 

This tasty moussaka has layers of a tomato meat sauce and sliced potatoes which are topped with a cheese sauce and then sprinkled with extra cheese.

 

Potato Moussaka
Prepares: 4 servings
 
  • Preparation time: 50 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • 900g (2 lb) potatoes, peeled and cut into large chunks (6 medium)

  • For the meat sauce
  • 1 tbsp oil
  • 1 medium onion, peeled and chopped
  • 450g (l lb) minced lamb/ground lamb
  • 1 x 400g tin chopped tomatoes (½ x 796 ml can diced tomatoes)
  • 1 tbsp tomato purée/paste
  • 1 tbsp fresh oregano leaves
  • salt and freshly ground black pepper

  • For the cheese sauce
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28g (1 oz) flour (2 tbsp)
  • 300ml (10 fl oz) milk (1¼ cups)
  • 85g (3 oz) Cheddar cheese, grated (¾ cup)
  • 1 egg, medium (U.K.)/large (N.A.)

  • Serving suggestion
  • Serve with seasonal vegetables or a salad.

  • Equipment
  • 1.5 litre (2½ pint) oven proof dish


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5)

  3. Bring the potatoes to the boil in a pan of water, then simmer for 15 minutes. Drain and set aside to cool a little.

  4. For the meat sauce
  5. Heat the oil in a deep-sided frying pan/skillet. Reduce the heat to low and stir in the onions to coat. Cook until they start to soften, about 5 minutes.

  6. Add the lamb to the pan and brown the meat over a medium heat, about 5 minutes.

  7. Add the tomatoes, tomato purée/paste and oregano and stir. Cover the pan and simmer for 10 minutes. Season.

  8. For the cheese sauce
  9. Meanwhile, melt the butter in a small pan. Tilt the pan so the butter runs to one edge and tip the flour onto the butter. Mix to form a paste and then cook over a low heat for 1 minute.

  10. While the roux is cooking, warm the milk in a microwave (this will make it easier to blend into the roux).

  11. Remove the pan from the heat and gradually stir in the milk until smooth. Return to the heat and bring to the boil, stirring continuously, until the sauce thickens.

  12. Remove from the heat and stir in 55g (2 oz) (½ cup) of the cheese. Continue stirring until the cheese has melted into the sauce. (The cheese is added off the heat so it won’t turn the sauce oily.) Leave to cool slightly, about 2 minutes, and then vigorously beat in the egg.

  13. To assemble
  14. Slice the potatoes thinly.

  15. Spoon half the meat sauce into the ovenproof dish and spread the mixture out evenly. Layer half the potato slices over the meat sauce.Then spoon the remaining meat sauce over these potatoes. Layer the rest of the potatoes over the meat sauce, overlapping them slightly, if possible. Spread the cheese sauce over the potatoes. Now sprinkle the remaining grated cheese on top.

  16. Cover the dish with foil and bake in the centre of the oven for 30 minutes. Then remove the foil and bake for a further 20 minutes, or until the top is golden in colour and the potatoes feel tender when pierced with a skewer.

  17. Serve with seasonable vegetables or a salad.

Updated: April 20, 2017

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

 

A dish that is full of flavour and very scrumptious. Lamb cutlets sit on a base of garlic roasted vegetables with a hint of basil and rosemary and served with thinly sliced potatoes cooked in a garlic cream sauce.

 

Mediterranean Lamb Cutlets with Potatoes Dauphinoise
Prepares: 4 servings
 
  • Preparation time: 55 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • For the ratatouille and lamb cutlets
  • 2 tbsp olive oil
  • ½ medium aubergine/eggplant
  • 1 red pepper, deseeded
  • 2 courgettes/zucchini
  • 1 tbsp fresh rosemary, chopped
  • 8 lamb cutlets
  • 2 garlic cloves, peeled and crushed
  • 400g tin cherry tomatoes (small can)
  • 1 tbsp fresh basil leaves, torn
  • salt and freshly ground black pepper

  • For the potatoes dauphinoise
  • 800g (1 lb 12 oz) potatoes (5 medium)
  • 240ml (8 fl oz) whole milk (1 cup)
  • 2 garlic cloves, peeled and chopped
  • 240ml (8 fl oz) double cream/whipping cream or heavy cream (1 cup)
  • salt and freshly ground black pepper
  • whole nutmeg


  1. Method
  2. For the potatoes dauphinoise
  3. Peel, wash and cut the potatoes into 5mm (¼ inch) thick slices.

  4. Bring the milk to the boil in a sauté pan with the garlic.

  5. Reduce the heat and stir in the cream, seasoning, and a little grated nutmeg.

  6. Now add the potato slices and turn to coat. Simmer very gently for 20–25 minutes until they are just tender. Turn every 5 minutes so all the slices cook evenly and they don’t stick to the bottom of the pan.

  7. Tip into an ovenproof dish 28 x 20cm (11 x 8 inches).

  8. They will need to cook in the oven for a further 20–25 minutes until bubbling and the top is starting to brown. Before putting in the oven, though, prepare the vegetables for the ratatouille. They will need to cook for the same length of time as the potatoes and so they go into the oven together.

  9. For the ratatouille and lamb cutlets
  10. Preheat the oven to 190°C (375°F) gas 5.

  11. Pour the oil into a roasting tin/pan and put in the oven while it is heating up.

  12. Cut the aubergine/eggplant, pepper and courgettes/zucchini into 2.5cm (1 inch) cubes.

  13. Tip into the roasting tin and sprinkle over the rosemary and seasoning. Turn in the oil to coat, then return to the oven and roast for 20–25 minutes until tender. (At this point, also put the potatoes in the oven.) Turn the ratatouille halfway through cooking.

  14. Meanwhile preheat a griddle pan or heavy based frying pan/skillet.

  15. Season the cutlets and spread the garlic over them. Then, over a moderate heat, cook for 5–10 minutes on each side, depending on how thick your cutlets are.

  16. While the cutlets are cooking, empty the tomatoes into a medium sized pan and place over a gentle heat.

  17. Once the ratatouille is cooked, add it to the tomatoes and stir through. Now add the torn basil leaves.

  18. To serve
  19. Divide the vegetables between four plates and top with two cutlets each. Serve with the potato dauphinoise alongside.

 

Garlic Chicken and Crispy Potatoes

Garlic Chicken and Crispy Potatoes

 

This chicken dish just takes 20 minutes to cook – one to choose when time is short. The chicken breasts, chunky potatoes and garlic are sautéed in olive oil and butter until crisp and then covered in a white wine sauce.

 

Garlic Chicken and Crispy Potatoes
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 900g (2 lb) potatoes (6 medium)
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 4 tbsp olive oil
  • 4 chicken breasts
  • salt and pepper
  • 12 garlic cloves, peeled
  • 300ml (10 fl oz) good chicken stock (1¼ cups)
  • 300ml (10 fl oz) white wine (1¼ cups)
  • 2 tbsp fresh parsley, chopped

  • Equipment
  • 2 × large sauté pans or skillets
  • a medium sized serving dish


  1. Method
  2. Preheat the oven to a low heat and put the serving dish in the oven to warm.

  3. Peel and cut the potatoes into small chunks. Bring a pan of water to the boil and simmer the potatoes until just tender, about 15 minutes.

  4. Season the chicken breasts.

  5. Divide the butter and oil between the two pans.

  6. Place one pan over a medium heat and when the butter is foaming add the chicken breasts and brown on both sides, about 5 minutes. Reduce the heat and continue to cook the chicken until it is cooked through, about 15 minutes.

  7. Meanwhile, drain the potatoes when they are just tender and leave for a couple of minutes to dry out while you place the other pan over a medium heat. Once the butter is foaming add the potatoes with the garlic and turn to coat. Continue to cook until the potatoes are golden and crisp, turning occasionally.

  8. When the chicken is ready, transfer it to a warm serving dish and keep warm in the oven. Add the potatoes and garlic once they are ready.

  9. Pour the chicken stock and wine into the pan the chicken was cooked in and let it bubble over a high heat until reduced by half. Stir occasionally and scrape all the crispy bits from the bottom of the pan.

  10. Pour over the chicken, potatoes and garlic and serve garnished with the parsley.

Updated: June 4, 2017

Steak aux Légumes

 

Steak aux légumes

 

A simple sauce is poured over the steaks to marinade for just 30 minutes. They are then quickly fried and served with the sauce drizzled over and accompanied with a selection of vegetables.

 

Steak aux légumes
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Marinading time: 30 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 4 × 170g (6 oz) good quality steak
  • 4 tbsp soy sauce
  • 4 tsp dark brown sugar
  • 2 garlic clove, crushed
  • ground black pepper
  • ½ tsp salt
  • 1½ tbsp olive oil


  • To serve
  • baby or new potatoes and a medley of vegetables (for example, broccoli, mange tout, baby carrots, courgettes/zucchini)

  • Equipment
  • a large heavy-based frying pan/skillet


  1. Method
  2. Lay the steaks in a shallow dish. In a small bowl add the next 5 ingredients and mix together. Pour over the steaks, cover the dish, and leave to marinade for 30 minutes, turning halfway through.

  3. Put the potatoes in a pan, cover with water and bring to the boil. Simmer for 15–20 minutes.

  4. Bring 5cm (2 inches) water to a simmer in the bottom half of a steamer, put the medley of vegetables in the top half and steam for 7 minutes or until they are tender.

  5. Heat the frying pan/skillet over a medium-high heat. Add the olive oil and when hot, reduce the heat a little and add the steaks. Cook for 2–3 minutes on each side, depending on how you like your steak. Remove from the pan and keep warm to rest for a couple of minutes.

  6. Meanwhile, stir the reserved marinade into the pan and, over a gentle heat, let it bubble to heat through.

  7. Serve the steak with the sauce poured over and the vegetables alongside.

Updated: May 7, 2017

Shepherd’s Pie

Shepherd's Pie

 

The first reference to a shepherd’s pie appeared in the late 1800s and since then there has been a debate as to whether it should contain lamb or beef. I’ve grown up with the idea that a shepherd’s pie is made with lamb, and cottage pie with beef. Regardless, the traditional recipe can be quite bland so here I have added some extra seasonings to liven it up.

 

Shepherd's Pie
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 2 tbsp oil
  • 450g (1 lb) lamb mince/lamb ground
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp ground coriander
  • ½ tsp chilli powder
  • 1 tbsp flour
  • 1 tbsp tomato purée
  • 450ml (15 fl oz) lamb stock (beef can be used as a substitute) (2 cups)
  • 800g (1 lb 12 oz) potatoes, cut into large chunks (5–6 medium)
  • 40g (1½ oz) butter (3 tbsp)

  • Serve with Chantenay/baby carrots and any other seasonal vegetables.

  • Equipment
  • Sauté pan
  • Ovenproof dish


  1. Method
  2. Heat 1 tablespoon of the oil in a large pan over a medium heat. Add the meat and brown, about 5 minutes. Remove and set aside.

  3. Add remaining oil and, over a low heat, gently cook the onion and celery for 10 minutes until softened. Add garlic and cook for 1 minute. Stir in the spices, flour and tomato purée and cook for 2 minutes.

  4. Gradually stir in the stock, then return the lamb to the pan. Season, bring back to the boil, then simmer for 45 minutes, stirring occasionally.

  5. Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes for 20 minutes until tender. Drain and leave to steam dry for two minutes.

  6. Preheat grill to medium. Mash the potatoes with the butter and season to taste. Tip the lamb mixture into the ovenproof dish and top with the potato. Grill until the potato is turning golden (about 10 minutes).

Updated: March 16, 2017

One-Dish Beef Casserole

One-dish Beef Casserole

 

This easy beef casserole is made from chunks of steak, braised slowly with carrots, onions and potatoes in a tomato-based beef stock. Once prepared and in the oven there is nothing more to do!

 

One-Dish Beef Casserole
Prepares: 4 servings
 
  • Preparation time: About 25 minutes
  • Cooking time: 2½ hours

  • Ingredients
  • 700 (1½ lb) stewing steak
  • 45ml (3 tbsp) flour
  • 2 medium onions, sliced
  • 450g (1 lb) carrots, sliced (6 medium)
  • 700g (1½ lb) potatoes, peeled and sliced (4½ medium)
  • ground nutmeg
  • salt and pepper
  • 1 × 400g can, or ½ × 28 fl oz can whole tomatoes
  • beef stock
  • 225g (8 oz) peas (optional) (1½ cups)

  • Equipment
  • lidded casserole dish


  1. Method
  2. Preheat the oven to 170°C (325°F) (gas 3)

  3. Place the flour in a plastic food storage bag and add salt and pepper. Shake the bag to mix. Cut the steak into 2.5cm (1 inch) cubes and add to the bag. Shake again so the flour coats the steak.

  4. Layer the steak, onions, carrots and potatoes in the casserole dish, sprinkling each layer with a pinch of nutmeg and some seasoning as you go. Sprinkle any remaining flour in the casserole and add the tomatoes. Pour enough stock to come just over halfway up the ingredients. Gently stir the stock into the ingredients.

  5. Cover and cook for 2½ hours.

  6. Peas can be added 15 minutes before the end of cooking.

Updated: March 14, 2017

Salmon Fillets in a Tangy Sauce

My favourite fish was there at the fish counter – Wild Pacific Salmon. The best salmon there is.

We only have a chance to buy it fresh for such a short time, so I make the most of it while I can. This recipe is very quick and adding orange gives it a lovely tangy flavour.

 

Salmon Fillets in a Tangy Sauce

 

A delicious salmon dish that is just right for summer.

Salmon fillets are briefly marinated in an orange sauce and then grilled/broiled. They are served with buttery baby potatoes and a vinaigrette dressed salad.

 

Salmon Fillets in a Tangy Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: 10 minutes
  • Cooking time: 12–15 minutes

  • Ingredients
  • 6 tbsp freshly squeezed orange juice (about 1 large orange)
  • 3 tbsp vinaigrette salad dressing
  • 1 tbsp runny honey/clear honey
  • 680g/1 lb 8 oz salmon fillet, skinned and sliced into four pieces
  • 1 orange
  • 680g/1 lb 8 oz baby potatoes, scrubbed
  • knob of butter
  • a green salad of your choice

  • Equipment
  • a shallow, heatproof dish that will take the salmon in a single layer.


  1. Method
  2. Spoon the orange juice into a small bowl. Add the salad dressing and honey and whisk well to combine. Pour into the dish.

  3. Add the salmon to the dish and coat well with the marinade. Leave for 10 minutes.

  4. Preheat the grill/broiler to low.

  5. Bring a little water to the boil in the base of a steamer and then steam the potatoes for 15 minutes or until tender.

  6. Meanwhile, cut the second orange into 8 thin slices and lay 1 slice on each piece of salmon. Make a single cut from the edge to the centre in the remaining 4 slices and set to one side.

  7. Place the salmon under the grill for 15 minutes until it is cooked through. (Don’t have the dish too close to the heat.) The juice from the orange slices will seep into the salmon.

  8. Prepare the salad, drizzle with more of the vinaigrette dressing and toss.

  9. Drain the potatoes, add a good knob of butter to the pan and stir to coat.

  10. Transfer the salmon pieces to 4 plates, discarding the orange pieces, and spooning over any juices remaining in the pan. Top each piece with the reserved orange slices twisting them at the cut edge.

  11. Serve with the buttered baby potatoes and salad.

 

Pork Escalopes in a Herb and Mustard Sauce

I have had this recipe for quite a while and have used Greek yogurt to make the sauce. However, cooking with Greek yogurt can be tricky because it will curdle if it gets too hot, so you do have to be careful. 
 

Pork Escalopes in a Herb and Mustard Sauce

 

Pork escalopes are sautéed for just 6 minutes and then covered with a creamy oregano and whole grain mustard sauce. Another dish that is super quick and delicious for summer.

 

Pork Escalopes in a Herb and Mustard Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 675g/1 lb 8 oz baby potatoes, scrubbed
  • 340g/12 oz fresh runner beans, sliced or whole french beans/fine green beans
  • 1 tbsp olive oil
  • 450g/1 lb pork tenderloin
  • 150ml/5 fl oz each chicken stock and cider, OR
  • 300ml/10 fl oz chicken stock
  • 2 tbsp wholegrain mustard
  • 150g/5 oz Greek yogurt
  • 4 fresh oregano stems, leaves only
  • 1 tsp lemon juice

  • Equipment
  • large sauté pan


  1. Method
  2. Divide the pork into four pieces. One at a time, place a piece between cling film and flatten it by carefully bashing with a rolling pin.

  3. Put the potatoes in a pan of boiling, salted water and simmer for 15 minutes until tender. Drain.

  4. Put the beans in another pan of boiling, salted water, or use a steamer, and cook until tender.

  5. Meanwhile, heat the oil in the pan and add the pork pieces. Over a medium heat cook, for 3 minutes until brown, then turn and repeat on the other side. Remove from the pan, cover, and keep warm.

  6. Add the stock to the pan along with the cider, if using, and the mustard. Stir to combine and simmer for a couple of minutes.

  7. Remove the pan from the heat, stir in the yogurt, oregano leaves and lemon juice. Return the pork to the pan, turn to coat with the sauce. Put the pan over a very low heat for 1–2 minutes to warm everything through. It really does need to be on the lowest setting of your hob.

  8. Serve with the vegetables.

 

Prosciutto Wrapped Pork with Herby Vegetables

Prosciutto Wrapped Pork with Herby Vegetables

 

A special pork dish where tenderloin fillet is wrapped with prosciutto slices and roasted. It is served with a creamy wine sauce, asparagus tips and baby potatoes tossed in butter and herbs.

 

Prosciutto Wrapped Pork with Herby Vegetables
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 6 prosciutto slices
  • 1 rosemary sprig
  • 450g/1 lb pork tenderloin fillet
  • olive oil
  • 500g/1 lb 2 oz new potatoes/baby potatoes
  • 450g/1 lb asparagus
  • knob of butter
  • ½ tbsp fresh chives, finely chopped
  • ½ tbsp fresh parsley, finely chopped
  • ½ tbsp fresh mint, finely chopped
  • 85ml/3 fl oz double cream/whipping cream
  • ½ lemon
  • 140ml/5 fl oz dry white wine

  • Equipment
  • a flameproof roasting pan


  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6.

  3. Lay the prosciutto slices side by side, overlapping them slightly.

  4. Remove the leaves from the rosemary sprig and finely chop them. Sprinkle them on top of the prosciutto and then lay the pork fillet on top. Wrap the prosciutto round the pork then put in the pan, seam-side down. Drizzle a little olive oil over the top and spread to evenly coat the prosciutto.

  5. Roast for 25 minutes.

  6. Meanwhile, mix together the cream and the zest from the lemon and set to one side.

  7. Bring a pan of salted water to the boil and cook the potatoes for 15 minutes, until tender. Drain and leave for 1 minute for the steam to evaporate.

  8. Break off any woody parts at the end of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off and you should be left with about 340g/12 oz of asparagus tips.

  9. Tie the stalks with string. Half fill a deep sided narrow pan with boiling water, add salt, then stand the asparagus in the pan and cover. The tips are then steamed. Simmer until just tender, about 4–5 minutes. Drain and leave for 1 minute for the steam to evaporate.

  10. Add the asparagus to the pan with the potatoes. Add a knob of butter and the chopped herbs and gently toss together to coat. Season, cover and keep warm while preparing the sauce.

  11. When the pork is cooked, remove from the oven and cover. Leave to rest for 5 minutes.

  12. Meanwhile, put the roasting pan on the hob, over a medium–high heat, and add the wine. Reduce by half. Turn down the heat and add the cream and let it bubble gently for 2 minutes. Add a squeeze of lemon juice and season. Strain into a jug.

  13. To serve, slice the pork, pour over the sauce and serve with the vegetables.

 

Creamy Garlic Potatoes

Creamy Garlic Potatoes

 

For those dishes where you want to add potatoes that are a little bit special. The sliced potatoes are baked with garlic and cream until just browning on the top.

 

Creamy Garlic Potatoes
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 900g/2 lb potatoes, peeled and cut into even-sized pieces
  • 4 garlic cloves, peeled
  • 300ml/10 fl oz/½ pint double cream/whipping cream
  • salt and pepper

  • Equipment
  • A large sized ovenproof dish


  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6.

  3. Place the potatoes in a pan of water and bring to the boil. Reduce the heat and simmer for 10 minutes. Drain and leave in the pan for a couple of minutes to dry. Slice thickly.

  4. Spread evenly over the base of the ovenproof dish and season. Add the whole garlic cloves and pour over the cream.

  5. Cover with foil and bake in the oven for 20 minutes. Remove the foil, return to the oven for a further 10 minutes until the tops of the potato are starting to brown.

 

Chicken in an Orange and Ginger Sauce

Chicken in an Orange and Ginger Sauce

 

Breasts of chicken are marinated and then baked in a zesty sauce of orange, ginger, garlic, olive oil and honey.

 

Chicken in an Orange and Ginger Sauce
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Marinading time: 30minutes–1 hour
  • Cooking time: 35 minutes

  • Ingredients
  • 1 orange, zest and juice
  • 2 garlic cloves, crushed
  • 5cm/2 in piece of ginger, peeled and grated
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 4 chicken breasts, skinned
  • salt and pepper

  • To serve
  • Roasted baby potatoes and seasonal vegetables
  • (recipe for the potatoes, below)

  • Equipment
  • A shallow baking dish large enough to take the chicken in one layer


  1. Method
  2. Zest the orange and put it along with the juice in the baking dish. Stir in the garlic, ginger, honey and olive oil until combined. Add the seasoning.

  3. Make three slits in the top of each chicken breast and turn them in the marinade. Leave to marinade for at least 30 minutes.

  4. Preheat the oven to 220°C/425°F/gas mark 7.

  5. Baste the chicken with the marinade, cover with foil, and bake for 25 minutes. Remove the foil, turn the chicken and bake, uncovered, for a further 10 minutes.

  6. Roasted baby potatoes
  7. Put the potatoes into a roasting tin and drizzle with oil (1 tablespoon olive oil per 1 lb potatoes). Season well and toss gently to mix everything together.

  8. Roast for 35 minutes (same temperature as the chicken dish) tossing occasionally, until tender.

 

Gammon Steak with Roasted Baby Potatoes

Gammon Steak with Roasted Baby Potatoes

 

For that time when you need something quick and simple to prepare, this British favourite fits the bill. A gammon steak, topped with a soft poached egg, and roasted baby potatoes instead of fries, makes for a very enjoyable meal.

 

Gammon Steak with Roasted Baby Potatoes
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 600g/1 lb 4 oz baby potatoes
  • 5 tbsp olive oil
  • 4 garlic cloves
  • salt and pepper
  • 4 gammon steaks
  • 4 eggs


  1. Method
  2. Preheat the oven to 190°C/375°F/gas mark 5.

  3. Cut the potatoes into 1 inch pieces and place in a mixing bowl. Add 4 tablespoons of olive oil, garlic and season. Toss together to coat the potatoes.

  4. Tip into a small roasting tin and roast for 25 minutes, shaking the tin now and again to make sure the potatoes cook evenly.

  5. Preheat the grill to high. Remove any rind from the gammon steaks, then brush with the remaining 1 tablespoon of olive oil. Grill for 2–3 minutes on each side.

  6. Serve with four soft poached eggs.