Name: Treacle-glazed gammon steaks
Total time: 40 min
Yield: Serves 4
Ingredients: 1-2 large baking potatoes, cut into wedges; 3 tbsp olive oil; 200g pineapple, peeled and cut into 1cm dice; 1 tbsp Belazu Urfa Chilli Paste; 1 lime, juiced; a handful coriander, chopped; 2 unsmoked gammon steaks; 1 tbsp black treacle; ½ tsp Chinese five-spice

Two dark grey plates topped with gammon steaks, potato wedges and chunks of pineapple with green herbs

1-2 large baking potatoes
cut into wedges
3 tbsp olive oil
200g pineapple
peeled and cut into 1cm dice
1 tbsp Belazu Urfa Chilli Paste
1 lime
juiced
a handful coriander
chopped
2 unsmoked gammon steaks
1 tbsp black treacle
½ tsp Chinese five-spice

Method

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