Paul Ainsworth served up a tasty Whole Roast Ham with Glazed Pineapple, Egg and Chips on James Martin’s Saturday Morning.

The ingredient are: 2 kg boneless whole cooked ham, 1 tbsp ground cinnamon, 3 star anise, 1 tbsp coriander seeds, 150 g ruby port, 150 g chestnut honey and 150 g rice wine vinegar.

For the glazed pineapple : 1 pineapple, peeled, cored and sliced into 2 cm pineapple rings.

For the eggs: 2 tbsp duck fat, 8 sage leaves, 6 large duck eggs, Sea Salt, Cracked black pepper and The Mariners Rock Chips.

For the truffle mayonnaise: 130 thick mayonnaise, 10 g black paste, 2 tsp Madeira, 1 tsp sherry vinegar and 2 pinches Cornish sea salt.

For the chips: 4 large potatoes (King Edwards, Maris Pipers or Yukon Golds to name a few), 5L vegetable oil, Fine salt, Cornish sea salt, 60 g aged cheddar, grated and 35 g Parmesan, grated.

For the Onion Rings: 1L vegetable oil, 110 g self-rising flour + a little extra, 25 g black onion seeds, slightly toasted, 1 pinch salt, 170 g soda water, 2 white onions, peeled and Cornish sea salt.

See recipes by James in his book titled: Cheese: 100 Ultimate Recipes For Cheese Lovers available from Amazon now.