- 2 small - medium baking potatoes (each the six of your fist), cut into approx 6 wedges each
- 2 small gammon steaks or thick slices of cooked ham (smoked or unsmoked)
- 2 medium eggs
- 2 large tomatoes, halved
- 2 portabella mushrooms or a handful of button mushrooms, halved
- A pinch of paprika and dried herbs
- Freshly ground black pepper
- Spray oil
- To serve:
- Reduced fat salad dressing or balsamic vinegar
- Extra light mayonnaise
- Roasted red pepper and tomato chutney
This is more cooking instructions than a recipe to show how you can turn a pub classic into a healthy favourite at home. And quicker than you’d be served it in a pub too I reckon!
Preheat your oven to 200 degrees. Place 2 baking trays in the oven to preheat also for a few minutes.
Boil the potato wedges in a large pan for 5 minutes. Drain and leave to steam dry for a minute or so. Remove one tray from the oven, line with non-stick baking paper and spritz with spray oil. Tip the potato wedges onto the tray. Spread out and spritz with a little more spray oil and sprinkle with a pinch of paprika and some black pepper. Bake in the oven for 25 minutes, turning halfway through.
Remove the other baking tray from the oven and add the tomatoes, mushrooms and ham or gammon. Sprinkle the tomatoes with dried herbs and the mushrooms with pepper. Return the tray to the oven and bake for 10 minutes (or according the pack for the gammon steaks).
Meanwhile, heat a non-stick frying pan over a medium heat. Spritz with spray oil. Break the eggs into the pan and fry for 2-3 minutes until cooked to your liking.
Serve the ham or gammon with a fried egg, potato wedges, tomato, mushroom and rocket.