James Martin makes chargrilled gammon with parsnip, potato and bacon rösti, poached egg and mustard hollandaise for Sam Bailey’s food hell on Saturday Kitchen.

James says: “This dish makes a quick and warming brunch or supper. Fried eggs work well if you don’t fancy poached.”

The ingredients for the parsnip, potato and bacon rosti: 3 rashers back bacon, 1 potato, grated, 1 parsnip, cored and grated, 1 tbsp chopped fresh parsley, 50g unsalted butter and 1 tbsp olive oil.

For the mustard hollandaise: 1 free-range egg yolk, 1 lemon, juice only, 110g butter, 1 tbsp wholegrain mustard and ½ tsp salt.

For the chargrilled gammon and poached egg: 2 thick slices gammon, 2 tbsp sunflower oil, 1 tsp salt, 1 tsp white wine vinegar and 2 free-range eggs.