Black treacle glazed gammon steaks, crisp potato wedges and pineapple chutney

Cutting the steak a few times around the edge helps to stop the gammon from curling as it cooks in the pan. When using treacle, put a spoon into a mug filled with just-boiled water for a minute, then use it to scoop the treacle from its jar. It will slide right off the hot spoon. 40 MINUTES | SERVES 4 | EASY |

baking potatoes 1-2 large, cut into wedges olive oil 3 tbsp

pineapple 200g, peeled and cut into 1cm dice

Belazu Urfa Chilli Paste 1 tbsp

lime 1, juiced

coriander a handful, chopped

unsmoked gammon steaks 2

black treacle 1 tbsp

chinese five-spice ½ tsp

1 Heat the oven to 200C/fan 180C/gas 6. Cook the potato wedges in a large pan of lightly salted boiling water for 6 minutes, then drain well.

2 Drizzle 2 tbsp of the oil over a large baking tray, add the wedges and toss in the oil. Season and bake for 30-40 minutes, turning halfway, until really crisp. Make a pineapple salsa by mixing the pineapple with the Belazu Urfa Chilli Paste, lime juice and chopped coriander.

3 Heat the remaining olive oil in a non-stick frying pan over a medium-high heat and fry the gammon steaks for 2 minutes. Meanwhile, whisk the black treacle with 1 tbsp of just-boiled water and the five-spice. Flip the steaks and cook for 1 minute more, then remove from the heat and pour in the treacle mixture. Flip the steaks and shake the pan slightly so the steaks are completely coated in the treacle mixture.

4 Serve the wedges with the gammon steaks, any left-over glaze and the pineapple salsa.

PER SERVING 338 kcals | fat 15.3G saturates 3.4G | carbs 27G | sugars 8.9G fibre 3.4G | protein 21.5G | salt 2G