Step 1 Cook the potatoes in salted boiling water for 15–20 minutes, until just soft. Strain, run under cold water and set aside.

Step 2 Meanwhile, heat a frying pan until hot. Cook the gammon steaks for 3-5 minutes on each side. Remove and keep warm.

Step 3 Using the same pan add the asparagus with 1 tbsp olive oil and a sprinkle of sea salt and char the asparagus for 4-5 minutes, turning the spears during cooking. Remove from the heat and set aside.

Step 4 Bring a small pan of water to a gentle simmer and gently add the eggs. Cook for 2 ¼ minutes before removing from the pan and immediately plunging them into iced water. Peel and cut in half.

Step 5 Combine the dressing ingredients, reserving a few herbs to sprinkle over the top of the salad. Toss the cooled potatoes in the dressing.

Step 6 Serve each gammon steak with a large spoonful of the potato salad with the asparagus and quails eggs sitting on top. Sprinkle the salad with the reserved herbs.