Gammon with sticky mustard pineapple, sautéed kale & potatoes

Grill the gammon according to pack instructions.

Meanwhile, tip the pineapple and any juice in the pack into a saucepan, add a 1 tbsp clear honey (or brown sugar), 1 tsp wholegrain or Dijon mustard and a splash of water. Simmer until sticky.

Pull the thick stems from the kale, then wash the leaves. Tip the potatoes and their butter into a frying pan and cook for 7-10 minutes, until tender, piping hot, crisp and golden, then toss in the damp kale and let it wilt. Season and serve with the gammon and sticky pineapple.