Thomas Haughton shares some tips


  • 500 g ballotine shredded bacon
  • 3-4 white onions (finely sliced)
  • 4 slices parma ham
  • pickled thyme
  • 100 g butter (½ for sweating onions)
  • 25 ml olive oil
  • teaspoon capers
  • chopped chervil + parsley
  • seasoning
  • 50 g diced potato
  • for the gribiche sauce:
  • 1 tsp diced gherkin
  • 1 tsp capers
  • 1 tsp chopped parsley
  • 1 tsp chopped chervil
  • 1 grated egg (hard boiled)
  • 1 tsp mustard
  • vinegar
  • sunflower oil
  • for the potato dumplings:
  • 20 g parmesan
  • 175 g mash potato
  • 75 g flour
  • 20 g butter
  • chopped herbs
  • seasoning
  • 1 egg
  • breadcrumbs
  • oil for frying eggs.


  • Sweat finely sliced onion and thyme in half the butter and olive oil. Add bacon and warm through.
  • Season mix and add remaining ingredients, except for the parma ham.
  • Allow to cool slightly.
  • Lay the parma ham on a sheet of cling film, slightly over lapping the meat.
  • Place the mix at one end, in line of Parma ham. Then roll the Parma around the mix, making sure to keep it tight.
  • Roll the ham, filled with the mixture in cling film and place in fridge. Allow to chill.
  • Gribiche Sauce:
  • Mix grated egg yolk and mustard. Then add the vinegar and whisk in oil slowly to make a type of mayonnaise. Finally add the remaining ingredients and serve.
  • Potato Dumpling:
  • Firstly warm up the potato. Then add flour, butter and other ingredients
  • Divide and roll into balls. To finish, flour and egg wash the balls before deep frying the dumplings.

More by Thomas Haughton:

Find recipes by keyword:

autumn family dinners french mains the afternoon show