Cooking Instructions
1.
Preheat your oven and cook the
honey-glazed gammon (1)
according to the instructions. Remove from the oven and leave to rest.
2.
Meanwhile, place a large sauté pan over a medium-high heat. Add the
olive oil (15 mL)
to the pan and when it’s hot, add the
chorizo (3)
and stir for 3-4 minutes or until the chorizo begins to brown. Add the
shallots (3)
and stir well, cook for another 2-3 minutes. Add the
garlic (2 cloves)
and stir again for 2 minutes.
3.
Next, add the
tomato purée (15 g)
and
smoked paprika (2 g)
and stir well for 1 minute before adding the
drained cannellini beans (1 tin)
,
drained butter beans (1 tin)
,
canned tomatoes (1 tin)
,
stock (150 mL)
and
chipotle paste (5 g)
. Stir again and bring up to a gentle simmer. Simmer for 15 minutes and then season to taste with salt and pepper.
4.
Stir the
flat leaf parsley (6 g)
through the beans. Carve the ham into slices and serve onto plates with a big spoon of the bonfire beans alongside.
5.
Top each plate with a
fried egg (to taste)
and serve with
triple-cooked chips (to taste)
.