Preheat the oven to 220°C / 200°C (fan oven) / 430°F / Gas Mark 7. Put the butternut squash chips in a large food bag, mist the inside with cooking spray and add the mixed herbs. Seal the bag and toss until the chips are coated. Spread them out onto a large baking sheet and bake for 30-35 minutes or until cooked through.

Meanwhile, heat the grill to medium. Combine the mustard and honey in a small jug. Brush the gammon steaks with the honey and mustard mixture and cook under the grill for 10 minutes, turning halfway through, until the gammon is golden.

While the gammon is cooking, bring a pan of water to a simmer and add the vinegar. Crack an egg onto a saucer, stir the water to create a mini whirlpool, then carefully tip the egg into the centre of the whirlpool. Cook for 3-4 minutes, or until the white of the egg is set, then lift out with a slotted spoon and drain it on kitchen paper. Repeat with the remaining eggs.

Serve the poached eggs on top of the grilled gammon with the butternut squash chips and rocket on the side.