Seasonal ham hash

Our seasonal ham hash is perfect for comforting brunches during colder months. We paired earthy flavours of celeriac and covolo nero with salty free-range ham and golden eggs to bring you this wholesome dish. Great for using up leftovers- you could use leftover gammon from your Sunday roast, or swap the vegetables for whatever you have left in the fridge.

1 hour 30 mins

4

Medium

• 200g Field & Flower Wiltshire Roasted Ham joint, diced
• 1 small celeriac, peeled and chopped into 3.5cm pieces
• 500g potatoes, peeled and chopped into 3.5cm pieces
• 1 red onion, peeled and chopped
• 2 1/2 tbsp olive oil, plus extra for greasing
• 1 tsp paprika
• 150g cavolo nero, cut into large pieces
• 4 eggs

1. Preheat the oven to 240ºC, 220ºC fan, gas mark 9. Put the celeriac in a roasting tin. Drizzle with 1 tbsp oil and roast for 40 mins. Put the potatoes in a roasting tin and drizzle with 1 tbsp olive oil. Add the potatoes to the oven 10 mins after the celeriac and roast for 30 mins. Turn both the celeriac and potato halfway through each cooking time.

2. Meanwhile, heat the remaining oil in a frying pan, add the red onion and cook over a medium heat for 3-4 minutes. Add the paprika for the final minute.

3. Bring a pan of water to the boil. Add the cavolo nero and simmer for 3 mins. Drain, wrap in kitchen paper and squeeze out the excess water and roughly chop.

4. Roughly mash the celeriac and potato in a saucepan, stir through the red onion, Swiss Chard and cubed ham. Heat through, stirring frequently for 5 mins.

5. Transfer to a greased 2L roasting dish and make 4 pockets using a small teacup or two spoons. Crack the eggs into the pockets. Roast for 12-15 mins until the eggs are cooked, covering the dish with foil after 8 mins of cooking.