Ham, egg & chips

• large Maris Piper potatoes↗3

  peeled and cut into large finger-sized pieces

• vegetable oil↗2l l

  for deep-frying

• duck fat↗50ml ml
• large duck eggs↗2
• sliced jamón Ibérico100g g

  or Bayonne ham

• brown sauce

  to serve

Step-by-step instructions

1. 1

   Put the potatoes in a pan of cold salted water. Bring to the boil, then simmer gently for about 5 mins or until they begin to crack but are still firm (like par-boiling roast potatoes). Drain and spread out on a baking tray. Put in the fridge and leave to cool for at least 1 hr.

2. 2

   Heat the oil in a large, heavy-bottomed pan or deep-fat fryer to 130C or until a piece of bread browns in 1 min. Put the cooled potatoes in the hot oil and cook for 4-6 mins until they become soft and begin to brown slightly. You can cook all the chips together, but keep checking the temperature of the oil. Remove the chips with a slotted spoon. Drain on kitchen paper, then put back on the baking tray and chill in the fridge for 1 hr.

3. 3

   Reheat the oil to 190C or until a piece of bread browns in 15 secs. Lower the chips into the hot oil and deep-fry for 4 mins until they are browned and super-crisp. Lift the chips out of the oil with a slotted spoon onto a plate lined with kitchen paper to drain. Sprinkle with salt.

4. 4

   Meanwhile, get the duck fat nice and hot in a large frying pan before cracking in the eggs. Fry them gently at first, then turn up the heat if you like the whites crisp. Season generously.

5. 5

   Divide the ham between two plates with the fried eggs, a good spoonful of brown sauce and a generous portion of the triple-cooked chips. Cheers, Dad!