A delicious main course that suits any occasion, broken down into simple steps by chef Thomas Haughton.


  • 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.


  1. Sweat finely sliced onion and thyme in half the butter and olive oil. Add bacon and warm through.
  2. Season mix and add remaining ingredients, except for the parma ham.
  3. Allow to cool slightly.
  4. Lay the parma ham on a sheet of cling film, slightly over lapping the meat.
  5. Place the mix at one end, in line of Parma ham. Then roll the Parma around the mix, making sure to keep it tight.
  6. Roll the ham, filled with the mixture in cling film and place in fridge. Allow to chill.

Gribiche Sauce:

  1. 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:

  1. Firstly warm up the potato. Then add flour, butter and other ingredients
  2. Divide and roll into balls. To finish, flour and egg wash the balls before deep frying the dumplings.