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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.

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