Yesterday, we witnessed the awe-inspiring sight of London chef Max Halley constructing a ham hock, egg, and shoestring fries sandwich with freshly baked focaccia and globs of malt vinegar mayo. It was a beautiful thing. We're still kinda getting over it.
RECIPE: Ham, Egg, and Chips Sandwich
In a sandwich with so many elements, it's hard to pick the best bit. The salty bite of the fries, the perfectly runny yoke, the slow-cooked ham … it was all great.
What may be the unsung hero of this meat 'n' carb creation, though, is the homemade piccalilli generously spooned between the slices. Made with fermented mango, Granny Smith apples, fennel, and all manner of Indian spices, it provides the tangy crunch so essential to a good pickled spread.
RECIPE: Homemade Piccalilli
Max describes his homemade piccalilli as the classic condiment to go in ham sandwiches. We'd say it's a classic for pretty much any sandwich.