Ham, Egg, Peas

Ham, Egg, Peas

Pea pancakes served with braised peas, dry cured bacon steak, poached duck egg and sherry caramel.

A superb starter or main which is super light and bursting with fresh flavour.

Sherry Caramel is taken from my previous incarnation of this dish, inspired by Restaurant Sat Bains: Ham, Egg and Peas

Ham, Egg, Peas

Ham, Egg, Peas
Serves 4


For the Pancakes: 350g Frozen Peas, 2 Eggs (Separated), 60g Cornflour, Sea Salt, Cracked White Pepper, Unsalted Butter (For Frying)

To Finish: 4 Dry Cured Bacon Steaks, 4 Duck Eggs, 50g Frozen Peas, 25g Unsalted Butter, Black Sea Salt, Sherry Caramel


1) Blanch the peas in a pan of boiling water and drain. Place in a blender with the egg yolk, cornflour and a good pinch of sea salt and cracked black pepper – blend until smooth. Meanwhile, whisk the egg whites to stiff peaks. Gently fold the egg whites into the pea purée mixture.

2) To cook the pancakes – heat a non-stick frying pan over a medium heat and melt a tablespoon of butter. Fry tablespoonfuls of the mixture for around 2 minutes each side or until cooked. Keep warm and continue to fry in batches until the mixture is exhausted. Keep the pancakes warm until ready to serve.

3) Meanwhile, melt the 25g of unsalted butter in a small pan and add the peas – braise until tender and season with a little salt – keep warm. Fry the bacon steaks in a little melted butter in a frying pan for 4 minutes each side or until cooked through – keep warm. At the last minute poach the duck eggs for around 2 minutes or until cooked (and still runny!).

4) Serve the pancakes with the bacon steaks, braised peas, duck egg and sherry caramel – topping with a little sea salt.



Ham, Egg and Peas

Ham, Egg and Peas

Ham, Egg and Peas

After receiving some very special Iberico ham from a recent trip to Spain and with Sat Bains’ new cookbook perched on the coffee table – cooking this dish was inevitable.

The winning starter of Great British Menu five years ago and featuring on his restaurant’s menu ever since, Ham, Egg and Peas is a masterclass in simplicity and elegance. Sat’s cookbook ‘Too Many Chiefs Only One Indian’ features two versions of the recipe – the original and a newly revised version. My attempt at combining elements of the two made for a truly memorable dish.

A perfectly textured sous vide duck egg, light pea panna cotta, sherry caramel and poached peas all paired with the wonderful Iberico ham was a marvel in subtlety. Seasoning is key here – especially since the majority of elements are served cold or at room temperature.

The pea panna cotta alone would make a fantastic summer starter – simply served with a slice of toasted sourdough.

Ham, Egg and Peas
From: Sat Bains, Too Many Chiefs Only One Indian
Serves 6

6 Duck Eggs
200g Fresh Peas (Shelled)
250ml Sweet Sherry
50g Caster Sugar
6 Small Slices Iberico Ham
6 Small Slices Toasted Bread
3 Gelatine Leaves
300g Frozen Peas
150ml Double Cream (Whisked to Soft Peaks)
Sea Salt


1) First prepare the poached peas: cook the fresh peas in a large pan of salted boiling water for 30 seconds – 1 minute. Drain (reserving the cooking liquor) and immerse in a bowl of ice water to cool. Drain, season and store in the fridge.

2) Next make the panna cotta: Bloom the gelatine leaves in a little cold water for 10 minutes. Bring 200ml of the reserved poached pea liquor to the boil and whisk in the gelatine leaves to dissolve. Remove from the heat. Add the frozen peas and cooking liquor to a blender and blend until smooth. Pass through a fine sieve into a bowl set over a bowl of iced water. Allow the mixture to cool until almost set, then gently whisk in the double cream. Check the seasoning – adding a little salt if required. Pour into a plastic container, cover and transfer to the fridge to set – allowing at least 3 hours.

3) Two hours before serving, place the duck eggs in a water bath at 62C.

4) Meanwhile, make the sherry caramel – add the sherry and caster sugar to a small saucepan. Bring to the boil and simmer until reduced by half. Set aside to cool.

5) To serve: Remove the duck eggs from the water bath after two hours, carefully peeling off the shell and turning each egg out onto a plate/bowl before sprinkling each with a little sae salt. Serve with the poached peas, a spoonful of panna cotta, a wedge of toast, a few small slices of ham and a drizzle of sherry caramel.