Ham salad with fritters

1. Rinse ham in a few changes of cold water and place in a large saucepan. Add the peppercorns, parsley stalks and onion and cover with water. Bring to the boil and skim off any scum that comes to the surface. Reduce to a simmer and cook for 45minutes.

2. Preheat the oven to 170 degree Celsius. Remove the ham from the saucepan and pat dry. Transfer to a roasting tin and roast for 45 minutes until fully cooked. Cool, wrap in cling film ad chill until needed. (to save time, buy a ready-cooked ham and start from step 3)

3. Fritters:
Mix the flour, baking powder and salt in a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Gradually add 2-3 tablespoons warm water and mix gently to form a dough. Knead until smooth. Cover and set aside for 45min.

4. Heat the vegetable oil in a heavy-based saucepan or deep-frying fryer to 170 degrees Celsius. Divide the dough in half and roll out each piece on a lightly floured surface into a thin rectangle. Cut into 2.5cm squares with a fluted cutter. Deep-fry the squares for 1-2min until golden brown all over. Remove with a splotted spoon and drain on kitchen paper. Keep warm.

5. Arrange the radishes on serving plates. Slice the ham as thinly as possible and add to the plates. Sprinkle with the chopped parsley. Scatter over the fritters and finish with a sprinkling of sea salt and a few chives.