Gammon with sticky mustard pineapple, sautéed kale & potatoes

Name: Gammon with sticky mustard pineapple, sautéed kale & potatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 200 g No.1 Free Range Unsmoked Gammon Steak; 275 g pack pineapple; 150 g pack British whole leaf kale; 375 g pack Charlotte potatoes

Four ingredients to a delicious, speedy midweek meal.

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Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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2 x 200g No.1 Free Range Unsmoked Gammon Steak
275g pack pineapple
150g pack British whole leaf kale
375g pack Charlotte 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.

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