Ingredients

The following ingredients have 2 Servings
  • 350g peeled potatoes, eg Maris Piper
  • 2 x 200g gammon steaks, trimmed
  • 4 slices of fresh pineapple from a 350g pack
  • 3 tbsp mango chutney
  • 1 tbsp lemon juice
  • 4 spring onions, sliced
  • 150g spring greens or green cabbage, roughly chopped
  • 4 tbsp skimmed milk

Instruction

  • Preheat the grill to high and line a baking tray with foil. Roughly chop the potatoes and boil for 13 minutes until almost tender.
  • Meanwhile, put the gammon steaks and pineapple rings on the lined tray and grill the gammon for 4 minutes each side (there’s no need to turn the pineapple). Mix together the mango chutney, lemon juice and a quarter of the spring onions in a small bowl.
  • Once the gammon steaks have had 4 minutes on each side, turn them over again and brush with most of the glaze, brushing the rest onto the pineapple rings. Grill for a further 3-4 minutes until the gammon steaks and pineapple look sticky and golden.
  • Add the greens to the potatoes and cook for 3 minutes more then drain into a colander. Heat the milk and remaining spring onions in the same pan, then return the potatoes and greens and crush to make a rough mash. Serve with the sticky gammon and pineapple.