Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 350+ of our top selling titles.
plus Unlimited access to 30000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10,99 per month, unless cancelled.
Upgrade for €1.09
Then just €10,99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Leggi ovunque Read anywhere
Modalità di pagamento Pocketmags Payment Types
Trusted site
A Pocketmags si ottiene
Fatturazione sicura
Ultime offerte
Web & App Reader
Loyalty Points

Gammon & pineapple


Serves 2

Ready in about 30 minutes

350g floury potatoes, such as Maris Piper, cut into cubes

½ tsp Chinese five-spice powder

Low-calorie cooking spray

4 pineapple rings in natural juice from a 227g can, drained and juice reserved

2 level tsp low-sugar marmalade

2 smoked or unsmoked gammon steaks, visible fat removed

120g thin-stemmed broccoli, to serve

100g sugar snap peas, halved lengthways, to serve

1 Preheat your oven to 200°C/fan 180°C/gas 6. Toss the potatoes in the five-spice and spread in a single layer on a non-stick baking tray. Spray with low-calorie cooking spray and bake for 20-25 minutes, or until crispy

2 When the potatoes have 10 minutes left to cook, pat the pineapple dry with kitchen paper. Spray a large, non-stick frying pan with low-calorie cooking spray and place over a high heat. Fry the pineapple rings for 30 seconds- 1 minute on each side, or until browned, then set aside.

3 Mix together 4 tsp of the reserved pineapple juice and the marmalade to make a glaze. Wipe out the frying pan and heat again over a mediumhigh heat. Spray the gammon steaks lightly with low-calorie cooking spray and season with black pepper. Fry for 4-5 minutes, turning occasionally, until they’re cooked through. During the last minute or so, keep brushing the glaze over both sides of the steaks until browned and sticky.

4 While the gammon is cooking, boil the broccoli for 5-6 minutes, adding the sugar snap peas for the final 4 minutes. Top each steak with 2 pineapple rings and serve with the veg, crispy potatoes and freshly ground black pepper.

Purchase options below
Find the complete article and many more in this issue of Slimming World - Nov/Dec 2017
If you own the issue, Login to read the full article now.
Single Digital Issue
Nov/Dec 2017
This issue and other back issues are not included in a new Slimming World subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 2,86 per issue

View Issues

About Slimming World

Winter-proof your weight loss with the new November/December issue of Slimming World magazine! Kick-start your party-season slim-down with our exclusive eating plan; meet seven real-life slimmers who between them have lost over 57st; and make a real occasion of mealtimes with our show-stopping family feasts. Plus how to strike stress off your to-do list, get fitter in your front room and raise a glass to weight loss this winter. Download your fun-packed issue now!

Other Articles in this Issue