Pancetta hash with eggs and apple salad recipes

Ingredients:
* olive oil
* 6 slices higher-welfare pancetta , cut into wide strips
* 2 slices good-quality ham , torn into pieces
* 500 g potatoes , cubed
* 1 splash white wine vinegar
* 2 very fresh free-range eggs
* 1 large handful watercress
* 1 red apple , very finely sliced
* 1 squeeze lemon juice
*

Ingredients:
Quick and satisfying, this hash recipe with an apple and watercress salad is super easy to knock up

Heat a wide frying pan and add a splash of oil. Fry the pancetta, ham and potatoes together for 10–12 minutes, tossing occasionally until the potatoes are cooked, golden and crisp. Divide between 2 plates.

Meanwhile, bring a wide saucepan of water to the boil and add a splash of white wine vinegar. Poach 2 eggs gently in the water for a couple of minutes, until softly set. Remove and place one on each plate of ham and potatoes.

Toss the watercress and sliced apple together and dress with a pinch of salt and pepper, a squeeze of lemon juice and a splash of olive oil. Top the poached eggs with a little pile of salad and serve.