Ham, egg & chip bites

Name: Ham, egg & chip bites
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 24
Ingredients: 1.98 kg Waitrose Slow Cooked Treacle Cured Gammon; 12 Clarence Court Quail Eggs; 350 g La Ratte potatoes; 2 tsp cornflour; 1 tbsp olive oil; 100 ml soured cream; 1 tbsp finely chopped chives

Short on time? Choose pre-cooked, peeled quail eggs to make this showy canapé child’s play.

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Makes24
CourseCanape
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins
Plus+ resting

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Ingredients

1.98kg Waitrose Slow Cooked Treacle Cured Gammon
12 Clarence Court Quail Eggs
350g La Ratte potatoes
2 tsp cornflour
1 tbsp olive oil
100ml soured cream
1 tbsp finely chopped chives

Method

Preheat the oven to 200ºC, gas mark . Cook the gammon according to pack instructions; allow to rest for 10 minutes. Meanwhile, boil the quail eggs for 2 minutes 30 seconds, then drain and run under cold water for 1-2 minutes until cool. Peel and set aside.
As the gammon is cooking, cut the potatoes into 0.5. cm slices on the diagonal (you should get about 24 slices, without the round ends – save these for soups and stews). Toss with the corn our in a small bowl, then drizzle over the olive oil, season and toss again. Lay the potatoes in one layer on a baking tray lined with baking parchment; bake for the last 25 minutes of the gammon cooking time (in the same oven), turning halfway.
Shred the gammon into small pieces and halve the eggs. Top each slice of potato with 1 tsp soured cream, a piece of gammon and ½ a quail egg; season and scatter over the chives to serve.